Description
This Bacon and Brussels Sprouts recipe offers a deliciously crispy and savory side dish featuring tender roasted Brussels sprouts combined with crispy bacon and a tangy-sweet balsamic glaze with honey and a touch of sriracha for a hint of heat.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds fresh Brussels sprouts
- 4 ounces bacon, diced
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
Glaze Ingredients
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 teaspoons honey
- 1/2 teaspoon sriracha
Instructions
- Prep the Oven and Pan: Preheat the oven to 400 degrees F. Line a baking sheet with foil to ensure easy cleanup after roasting.
- Prepare the Brussels Sprouts: Trim the very bottom off the Brussels sprouts and remove any dry outer leaves. Slice the sprouts lengthwise, but leave whole any that are less than one inch in diameter to ensure even cooking.
- Season the Sprouts: Place the prepared Brussels sprouts in the foil-lined pan. Drizzle them with olive oil, then sprinkle with kosher salt, garlic powder, and pepper. Toss thoroughly to coat everything evenly.
- Arrange on the Baking Sheet: Spread the Brussels sprouts cut side down on the pan, making sure they do not touch each other to allow for even roasting. Evenly scatter the diced bacon pieces between the sprouts.
- Roast in the Oven: Bake for 25 minutes or until the Brussels sprouts are tender but not mushy. Check for doneness early if desired. If the bacon isn't crispy when the sprouts are cooked, remove the sprouts and continue baking the bacon until it crisps up.
- Prepare and Apply the Glaze: While the sprouts are roasting, whisk together balsamic vinegar, honey, and sriracha in a small bowl. Once the Brussels sprouts and bacon are done, drizzle this glaze over them and toss to coat evenly.
- Serve Immediately: Serve the glazed Brussels sprouts and bacon right away for the best flavor and texture.
Notes
- For a simple balsamic variation, omit the honey and sriracha, and toss the roasted Brussels sprouts with 1 1/2 tablespoons balsamic vinegar alone.
- Try a honey balsamic glaze by mixing 1 1/2 tablespoons balsamic vinegar with 1 1/2 teaspoons honey, then toss with the roasted sprouts and bacon.
- Lemon Parmesan twist: Add 1/4 teaspoon dried thyme and 1/4 teaspoon dried rosemary to the seasoning before roasting. After cooking, toss with 1 tablespoon lemon juice, 2 teaspoons lemon zest, and optionally 2 tablespoons finely grated Parmesan cheese.
- Maple Dijon variation: Toss the roasted vegetables with a glaze made from 1 tablespoon balsamic vinegar, 2 teaspoons Dijon mustard, and 1 teaspoon pure maple syrup.
- Cranberry Walnut version: Add cranberries and walnuts to the roasting pan for a sweet and nutty contrast to the savory flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg