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Irresistible Honey Glazed Roasted Brussels Sprouts with Crispy Bacon

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Learn how to make delicious Honey Glazed Roasted Brussels Sprouts with Bacon. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 1/2 pounds fresh Brussels sprouts, trimmed and halved
  • 6 slices of bacon, chopped into bite-sized pieces (substitute with turkey bacon or vegetarian bacon strips if preferred)
  • 3 tablespoons honey (maple syrup can be a lovely alternative)
  • 2 tablespoons olive oil
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional, for extra flavor)
  • 1 tablespoon apple cider vinegar (adds a little tang, but can omit if you prefer a sweeter glaze)

When I first started experimenting with this dish, I found that fresh Brussels sprouts make a huge difference—frozen ones tend to lose some of that crispness I love. Also, I often keep a stash of bacon in my fridge, so I can toss this together quickly on busy weeknights. For a vegetarian twist, I’ve used chopped smoked tempeh or even crunchy chickpeas instead of bacon. The key is balancing the sweetness and savoriness, which makes this dish so addictive.

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup—this is a tip I picked up from my grandma’s quick cleanup routines.
  2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and garlic powder if using. Make sure each piece is well coated; I find that massaging the oil onto the sprouts helps them roast evenly and become crispy.
  3. Spread the Brussels sprouts in an even layer on the prepared baking sheet, cut side down. This helps them caramelize nicely and develop that beautiful golden color.
  4. Scatter the chopped bacon over the Brussels sprouts. I prefer to add the bacon at this stage so it can crisp up and release its smoky aroma into the vegetables as they roast.
  5. Roast in the preheated oven for about 20–25 minutes, flipping the sprouts halfway through. Keep an eye on them; I like to remove them once they have crispy edges and are tender inside.
  6. While they roast, prepare the honey glaze: In a small bowl, mix honey with apple cider vinegar. The vinegar adds a subtle tang that balances the sweetness, but feel free to skip it if you want a purely sweet glaze.
  7. Once the Brussels sprouts and bacon are roasted, transfer them to a large mixing bowl. Drizzle the honey mixture over the hot vegetables and toss gently to coat evenly. The heat will help the honey glaze to stick and caramelize slightly, creating a glossy finish.
  8. Serve immediately while warm. I love serving this dish straight from the oven—it’s at its best when the flavors are fresh and the glaze is sticky and shiny.

One tip I always follow: don’t overcrowd the pan. Crowding can cause steaming instead of roasting, and that crispy texture I love can be lost. Also, I’ve found that a quick broil for 2–3 minutes at the end can add an extra crunch, just keep a close eye so nothing burns.

Find it online: https://artofeasycooking.com/honey-glazed-roasted-brussels-sprouts-with-bacon/