Servings
Font
Back
0 from 0 votes

Bacon and Brussel Sprouts

Brussel Sprouts and Bacon are an easy 30-minute side dish perfect for every meal—and with my balsamic honey sriracha glaze, you will crave them for every meal! I've also included multiple variations to fit your mood and preferences. Follow along for tips, tricks, and the perfect technique for truly crispy bacon and caramelized sprouts (no sad, overcooked, mushy morsels in this recipe!).

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 -6 servings
Course: Side Dish
Cuisine: American

Ingredients

  • 1 1/2 pounds fresh Brussels sprouts (look for larger so the bacon can get crispy)
  • 4 ounces bacon, diced
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 tsp EACH garlic powder, pepper
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons honey
  • 1/2 -1 teaspoon Sriracha

Instructions

    Cup of Yum
  1. Prep: Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy cleanup.
  2. Trim: Slice the very bottom off of the sprouts and remove the outer dry leaves. Slice the sprouts lengthwise. Leave any that are less than 1" in diameter whole.
  3. Season: Add the Brussels sprouts to the foil-lined pan and drizzle with olive oil. Sprinkle with salt, pepper, garlic powder (and any other desired spices), and toss until evenly combined.
  4. Arrange: Spread the sprouts in a single layer, cut side down, so they don't touch each other. Evenly sprinkle the bacon pieces in between the sprouts.
  5. Bake: Bake for 18-25 minutes or until the Brussels sprouts reach the desired tenderness (check early). They should be tender but not mushy. If the bacon isn’t crispy when the sprouts are done, remove them and continue to cook the bacon until crispy (smaller Brussels sprouts will take less time to cook).
  6. Glaze: Whisk the balsamic, honey, and sriracha in a small bowl. Drizzle over the cooked sprouts and toss to combine. Serve immediately.

Notes

  • Balsamic: Omit the honey and sriracha and toss just 1 ½ tablespoons of balsamic vinegar after roasting.
  • Honey Balsamic: Toss roasted sprouts and bacon with 1 ½ tablespoons of balsamic vinegar whisked with 1 ½ teaspoons of honey after cooking.
  • Lemon Parmesan: Add 1/4 teaspoon dried thyme and 1/4 teaspoon dried with the other spices before roasting. Toss roasted sprouts with one tablespoon of lemon juice, two teaspoons of lemon zest, and optional two tablespoons of finely grated Parmesan cheese.
  • Maple Dijon: After cooking, toss roasted sprouts and bacon with one tablespoon of balsamic whisked with two teaspoons of Dijon and one teaspoon of pure maple syrup.
  • Cranberry Walnut: Roast with cranberries and walnuts on a large baking sheet for a sweet and nutty contrast.
  • Balsamic: Omit the honey and sriracha and toss just 1 ½ tablespoons of balsamic vinegar after roasting.
  • Honey Balsamic: Toss roasted sprouts and bacon with 1 ½ tablespoons of balsamic vinegar whisked with 1 ½ teaspoons of honey after cooking.
  • Lemon Parmesan: Add 1/4 teaspoon dried thyme and 1/4 teaspoon dried with the other spices before roasting. Toss roasted sprouts with one tablespoon of lemon juice, two teaspoons of lemon zest, and optional two tablespoons of finely grated Parmesan cheese.
  • Maple Dijon: After cooking, toss roasted sprouts and bacon with one tablespoon of balsamic whisked with two teaspoons of Dijon and one teaspoon of pure maple syrup.
  • Cranberry Walnut: Roast with cranberries and walnuts on a large baking sheet for a sweet and nutty contrast.