Honey Bacon Brussels Sprouts

Honey Bacon Brussels Sprouts combine deeply caramelized edges, smoky bacon, and a glossy sweet-tangy finish. The sprouts roast cut-side down in flavorful bacon drippings, creating crisp edges while the centers become perfectly tender. Meanwhile, honey, Dijon mustard, apple cider vinegar, garlic, and smoked paprika come together in a balanced glaze that tastes rich without becoming overly sweet.

This easy roasted Brussels sprouts recipe feels special enough for a holiday table, yet it fits comfortably into a weeknight dinner. Serve it with roasted chicken, pork, steak, or your favorite comforting main dish. Even hesitant Brussels sprouts eaters may reconsider once crispy bacon gets involved. Since the glaze is added during the final few minutes, it coats everything beautifully without burning. The finished dish is savory, lightly smoky, and just sweet enough to keep everyone reaching back for another spoonful.

Recipe Yield: 6 servings

INGREDIENTS

1½ lb Brussels sprouts, trimmed, halved, and patted dry
6 slices thick-cut bacon, cut into ½-inch pieces
1 tbsp olive oil
¼ tsp kosher salt
¼ tsp black pepper
2 tbsp honey
1 tbsp Dijon mustard
2 tsp apple cider vinegar
½ tsp garlic powder
¼ tsp smoked paprika

INSTRUCTIONS

1. Preheat the oven:
Heat the oven to 425°F. Set out a large, unlined rimmed baking sheet.

2. Roast the bacon:
Spread the bacon pieces over the baking sheet. Roast for 12–15 minutes, stirring once, until the fat has rendered and the bacon is mostly crisp.

3. Reserve the drippings:
Transfer the bacon to a plate with a slotted spoon. Leave about 2 tbsp bacon drippings on the pan, transferring any excess to a heatproof container.

4. Season the Brussels sprouts:
Carefully add the Brussels sprouts to the hot pan. Drizzle with olive oil, season with salt and black pepper, then toss until evenly coated.

5. Arrange and roast:
Turn the Brussels sprouts cut-side down and spread them into one layer. Roast undisturbed for 20–24 minutes, until deeply browned and fork-tender.

6. Make the honey glaze:
Meanwhile, stir together the honey, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika.

7. Glaze and finish:
Return the bacon to the pan and drizzle the glaze over everything. Toss gently, then roast for 2–3 minutes, until hot, glossy, and lightly caramelized.

8. Serve:
Taste and adjust the seasoning if needed. Serve immediately while the bacon and browned edges are still crisp.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Dry the Brussels sprouts thoroughly: Excess moisture creates steam and prevents proper browning. Pat the sprouts dry before adding them to the hot pan.
• Follow the bacon’s appearance: Bacon thickness varies, so use the timing as a guide. Remove it when most pieces are crisp but still slightly flexible because they cook again with the glaze.
• Avoid crowding the baking sheet: The Brussels sprouts need space and direct contact with the pan. Divide them between two pans if they cannot fit comfortably in one layer.
• Watch the final glaze closely: Honey caramelizes quickly at 425°F. Remove the pan once the sprouts look glossy and the glaze begins bubbling around the edges.