Honey-Glazed Roasted Brussels Sprouts with Bacon

 

Ingredients

For the Brussels Sprouts:

1 lb (450 g) Brussels sprouts, trimmed and halved2 tbsp olive oilSalt and black pepper, to taste

For the Bacon and Glaze:

4–6 slices thick-cut bacon, chopped2 tbsp honey (or maple syrup)1 tbsp balsamic vinegar (optional but adds depth)1 tsp Dijon mustard (optional for tang)

Optional Garnishes:

Chopped toasted pecans or walnutsDried cranberries or pomegranate seeds for colorExtra drizzle of honey or balsamic glazeInstructionsPreheat the OvenPreheat to 400°F (200°C).Line a large baking sheet with parchment paper or foil for easy cleanup.Prepare the Brussels SproutsIn a large bowl, toss halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.Spread them out on the baking sheet, cut side down for maximum caramelization.Add the BaconScatter the chopped bacon evenly over the Brussels sprouts.RoastRoast for 20–25 minutes, stirring once halfway through, until sprouts are golden and bacon is crisp.Make the Honey GlazeIn a small bowl, whisk together honey, balsamic vinegar, and Dijon mustard (if using).Glaze and FinishRemove the roasted sprouts from the oven.Drizzle the honey mixture over the hot Brussels sprouts and toss to coat evenly.Return to the oven for 5 more minutes to let the glaze caramelize slightly.ServeTransfer to a serving dish and top with optional garnishes like chopped nuts or cranberries.Serve warm — they’re delicious right out of the oven!TipsFor extra crispiness, don’t overcrowd the pan — use two pans if needed.You can prep the sprouts and bacon ahead of time, then roast just before serving.To make it vegetarian, skip the bacon and roast the sprouts with a touch more olive oil; add chopped toasted nuts for texture.