Description
Crispy roasted Brussels sprouts paired with savory bacon and a tangy-sweet balsamic glaze, enhanced by a hint of honey and a subtle kick of sriracha. This easy oven-roasted side dish delivers a perfect balance of flavors and textures, ideal for weeknight dinners or holiday gatherings.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds fresh Brussels sprouts (larger sprouts preferred for crispier bacon)
- 4 ounces bacon, diced
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
Glaze
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 teaspoons honey
- 1/2 - 1 teaspoon sriracha
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil for easy cleanup.
- Prepare Brussels Sprouts: Trim the very bottom stems off the Brussels sprouts and remove any dry outer leaves. Slice the sprouts lengthwise, leaving any small sprouts under 1 inch whole.
- Season: Place the Brussels sprouts on the foil-lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt, garlic powder, and pepper. Toss thoroughly to coat each sprout evenly.
- Arrange on Sheet: Spread the seasoned Brussels sprouts cut side down in a single layer without touching each other. Evenly distribute the diced bacon among the sprouts.
- Bake: Roast in the preheated oven for 25 minutes or until the Brussels sprouts are tender but not mushy. If the bacon is not crispy by the time the sprouts are done, remove the sprouts and continue baking the bacon until crispy.
- Prepare Glaze: While roasting, whisk together balsamic vinegar, honey, and sriracha in a small bowl.
- Glaze and Serve: Drizzle the glaze evenly over the hot Brussels sprouts and bacon, then toss gently to combine. Serve immediately for best flavor and texture.
Notes
- For a simple balsamic variation, omit honey and sriracha and toss with 1 1/2 tablespoons balsamic vinegar after roasting.
- Try a honey balsamic glaze by whisking 1 1/2 tablespoons balsamic vinegar with 1 1/2 teaspoons honey for a sweeter finish.
- Lemon Parmesan variation: add 1/4 teaspoon dried thyme and 1/4 teaspoon dried rosemary before roasting; toss with 1 tablespoon lemon juice, 2 teaspoons lemon zest, and 2 tablespoons finely grated Parmesan cheese after cooking.
- Maple Dijon: toss roasted sprouts and bacon with 1 tablespoon balsamic vinegar whisked with 2 teaspoons Dijon mustard and 1 teaspoon pure maple syrup.
- Add cranberries and walnuts to the baking sheet for a cranberry walnut version providing a sweet, nutty contrast.
- Ensure Brussels sprouts are spaced evenly for optimal roasting and crispiness.
- Smaller Brussels sprouts cook faster; check for tenderness at 18 minutes to prevent overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg
