Description
A delicious and easy roasted Bacon and Brussels Sprouts recipe featuring crispy bacon pieces, tender caramelized Brussels sprouts, and a tangy honey balsamic glaze with a hint of sriracha for a perfect balance of flavors.
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
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 teaspoons honey
- 1/2 - 1 teaspoon sriracha
Instructions
- Prep: Preheat the oven to 400 degrees F and line a baking sheet with foil for easy cleanup.
- Trim: Slice off the very bottom of each Brussels sprout and remove any dry outer leaves. Slice the sprouts lengthwise, leaving any smaller than 1 inch in diameter whole.
- Season: Place the Brussels sprouts on the foil-lined baking sheet, drizzle with olive oil, and sprinkle evenly with kosher salt, garlic powder, and pepper. Toss well to coat all pieces.
- Arrange: Spread the Brussels sprouts cut side down on the baking sheet in a single layer without touching. Distribute the diced bacon pieces evenly in between the sprouts.
- Bake: Roast in the oven for 25 minutes until the sprouts are tender but not mushy. If the bacon is not yet crispy, remove the sprouts and continue baking the bacon alone until crisp.
- Glaze: Whisk together balsamic vinegar, honey, and sriracha in a small bowl. Drizzle the glaze over the hot Brussels sprouts and bacon, toss to combine, and serve immediately.
Notes
- For a simple balsamic version, omit honey and sriracha and toss Brussels sprouts 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 and tossing with roasted sprouts and bacon.
- Lemon Parmesan variation: add 1/4 teaspoon dried thyme and 1/4 teaspoon dried rosemary with the spices before roasting, then toss with 1 tablespoon lemon juice, 2 teaspoons lemon zest, and 2 tablespoons finely grated Parmesan cheese after baking.
- Maple Dijon glaze: toss roasted sprouts and bacon with 1 tablespoon balsamic vinegar whisked with 2 teaspoons Dijon mustard and 1 teaspoon pure maple syrup.
- For a sweet and nutty flavor, roast Brussels sprouts with cranberries and walnuts on a large baking sheet.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 20 mg
