There’s something magical about the way Brussels sprouts transform in the oven. Imagine the sizzle of bacon, the golden caramelization, and a drizzle of warm honey—the kind of side dish that makes everyone pause mid-bite and go, “Whoa, what is this?” Honestly, honey-glazed roasted Brussels sprouts with bacon have become my not-so-secret weapon for holiday dinners and chilly Sunday nights alike. I still remember the first time I made these: my husband, who “doesn’t like Brussels sprouts,” ended up scraping the pan for the crispy bits!
These honey-glazed roasted Brussels sprouts with bacon are the answer to boring side dish blues. The sweetness of honey, the salty crunch of bacon, and those crispy, caramelized edges make every forkful irresistible. I’ve tested and tweaked this recipe more times than I can count—sometimes adding a pinch of chili flakes for heat, other times a squeeze of lemon for brightness. It’s now my go-to, whether I’m cooking for just the two of us or hosting a crowd.
If you’re looking for a dish that brings a little excitement to the table, this one’s hard to beat. Besides being packed with flavor, it’s a breeze to make and totally customizable. I promise, even the pickiest eaters will be reaching for seconds (and maybe thirds). So if you’re ready to wow your guests—whether it’s Friendsgiving or a random Tuesday—keep reading. This honey-glazed roasted Brussels sprouts with bacon recipe is about to become your new favorite.
Why You’ll Love This Honey-Glazed Roasted Brussels Sprouts with Bacon Recipe
There are a million ways to cook Brussels sprouts, but this honey-glazed roasted Brussels sprouts with bacon recipe stands out for a bunch of reasons. After years of experimenting (and more than a few “meh” side dishes), I can say with confidence that this version is a true crowd-pleaser. Here’s why you’re going to love it:
- Quick & Easy: From start to finish, you’re looking at about 35 minutes. Perfect for busy weeknights or when you need a last-minute side for a holiday feast.
- Simple Ingredients: Nothing fancy here—you probably have everything you need already. No need for a special grocery run or specialty store detour!
- Perfect for Any Occasion: Whether it’s Thanksgiving, Christmas, a potluck, or just dinner at home, this dish fits right in and shines on the table.
- Crowd-Pleaser: Even self-proclaimed veggie skeptics and picky kids have been known to come back for seconds. Bacon and honey have a way of winning folks over.
- Unbelievably Delicious: The combo of salty bacon, sweet honey, and roasted Brussels sprouts with crispy edges is pure comfort food—warm, inviting, and totally moreish.
What makes this honey-glazed roasted Brussels sprouts with bacon recipe different from the rest? It’s all in the details. Roasting the sprouts at a high heat brings out their natural sweetness and gives you those crave-worthy crispy bits. The bacon infuses everything with smoky flavor, and the honey glaze ties it all together—no soggy sprouts or greasy messes here. I like to toss the honey in at the very end to keep things sticky, not burnt (a little trick I learned after a few experimental batches!).
This dish delivers all the nostalgic comfort of classic holiday sides, but with a fresh twist that feels just right for modern tables. It’s easy enough for a weeknight, but special enough for the big celebrations. And honestly, isn’t that exactly what you want from a recipe?
What Ingredients You Will Need
This honey-glazed roasted Brussels sprouts with bacon recipe keeps things fuss-free and flavorful. All the ingredients are easy to find, and you might already have most of them in your kitchen. Here’s what you’ll need to make this magic happen:
- Brussels sprouts, fresh (1.5 lbs / 680g): Trimmed and halved. Look for sprouts that are firm and bright green—smaller ones roast up crispier.
- Thick-cut bacon (6 slices / about 150g): Chopped into bite-sized pieces. I like using applewood smoked bacon for extra flavor, but any favorite works.
- Olive oil (2 tablespoons / 30ml): Helps the sprouts roast evenly and get those golden edges. Avocado oil is a great swap if you’re out of olive oil.
- Honey (2 tablespoons / 42g): Adds just the right touch of sweetness. Raw honey or regular is fine—use what you love.
- Salt (½ teaspoon / 3g): Kosher or sea salt, to taste. Start with less if your bacon is extra salty.
- Freshly ground black pepper (¼ teaspoon / 1g): Adds a little kick and balances the honey.
- Optional: Red pepper flakes (¼ teaspoon / 1g): For a subtle heat—totally up to you.
- Optional: Fresh lemon juice (1 tablespoon / 15ml): Brightens everything up, especially if your honey is on the sweeter side.
Ingredient Tips and Substitutions:
- If you need a pork-free or vegetarian version, try swapping bacon for turkey bacon or chopped smoked almonds for crunch.
- Maple syrup can step in for honey if you’re out—it gives a slightly deeper sweetness.
- For a lower sodium option, use reduced-salt bacon and skip extra salt until after roasting.
- If you’re making this in summer, toss in a handful of halved cherry tomatoes for a juicy pop of color and freshness.
- Sourcing note: I’ve had the best luck with locally grown Brussels sprouts from the farmer’s market—makes a real difference!
Basically, if you have Brussels sprouts, bacon, honey, and oil, you’re halfway there. The rest is just about making it your own!
Equipment Needed
Good news: you don’t need a fancy kitchen to make honey-glazed roasted Brussels sprouts with bacon. Here’s what you’ll need to pull this off smoothly:
- Large rimmed baking sheet: This is key for even roasting and keeping everything contained. If you only have a smaller pan, just roast in batches or use two sheets.
- Parchment paper or foil (optional): Makes for easier cleanup—less scrubbing, more eating.
- Sharp chef’s knife: For trimming and halving Brussels sprouts. A paring knife works in a pinch, but I find a chef’s knife is faster and safer.
- Mixing bowl: Toss the sprouts, bacon, and oil together before roasting. Any large bowl is fine.
- Spatula or tongs: For flipping the sprouts halfway through roasting. I’ve broken a few wooden spoons on stubborn bacon bits, so a sturdy metal spatula is ideal!
- Measuring spoons: For the honey, oil, and seasoning. Eyeballing works, but accuracy means consistent results.
If you don’t have a rimmed baking sheet, a large ovenproof skillet can work—just avoid overcrowding so everything gets crispy, not soggy. And if you’re short on mixing bowls, you can toss everything right on the sheet pan (less to wash, am I right?). For those on a budget, I’ve picked up some of my favorite baking sheets at thrift stores—don’t underestimate a good scrub!
Preparation Method
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Preheat and Prep: Set your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
Tip: Roasting at a high temperature is the secret to crispy, caramelized Brussels sprouts. Don’t be tempted to lower the heat! -
Prepare the Brussels Sprouts: Trim the stems from 1.5 lbs (680g) of Brussels sprouts, remove any yellowed outer leaves, and slice each sprout in half lengthwise.
Note: Halving them helps them cook more evenly and gives more surface area for caramelization. -
Chop the Bacon: Cut 6 slices (about 150g) of thick-cut bacon into bite-sized pieces. Scatter the bacon pieces in a large mixing bowl.
Personal tip: I like to use kitchen scissors for this—it’s quicker and less slippery than a knife. -
Toss Everything Together: Add the prepped Brussels sprouts to the bowl with bacon. Drizzle with 2 tablespoons (30ml) olive oil, sprinkle with ½ teaspoon (3g) salt and ¼ teaspoon (1g) black pepper. If using, add ¼ teaspoon (1g) red pepper flakes. Toss until everything is coated.
Warning: Don’t overdo the oil—just enough to lightly coat is perfect. -
Arrange on Baking Sheet: Spread the mixture evenly on your baking sheet, cut sides down for the sprouts. Try to leave space between the pieces for max crispiness.
Troubleshooting: If the sprouts are too crowded, they’ll steam instead of roast. Use two pans if needed! -
Roast: Place the sheet on the middle rack and roast for 20 minutes. You should start to smell the bacon and see the edges of the sprouts turning golden.
Sensory cue: Listen for the gentle crackle of bacon and look for browning edges. -
Flip and Continue Roasting: After 20 minutes, use a spatula or tongs to gently flip the sprouts and bacon pieces. Roast for another 10-13 minutes, until the bacon is crisp and Brussels sprouts are deeply caramelized.
Personal tip: Some sprouts will get extra brown—these are the best bites! -
Honey Glaze Finish: Remove the pan from the oven. Drizzle 2 tablespoons (42g) honey over everything while still hot, and (if using) squeeze 1 tablespoon (15ml) lemon juice on top. Toss gently so the honey melts and coats each piece.
Warning: Wait until the end for the honey, or it may burn during roasting. -
Season and Serve: Taste and add extra salt or pepper if needed. Transfer to a serving dish and serve warm.
Efficiency tip: You can prep everything ahead and roast just before serving for the freshest texture.
If you notice the bacon isn’t crisping up, you can broil the pan for 1-2 minutes at the end—just watch closely so nothing burns! And don’t forget, the honey-glazed roasted Brussels sprouts with bacon will firm up a little as they cool, so resist the urge to over-roast.
Cooking Tips & Techniques
Over the years, I’ve picked up a bunch of little tricks that make this honey-glazed roasted Brussels sprouts with bacon recipe a total winner. Here are my best tips, plus a few “oops” moments you can totally avoid:
- High Heat is Your Friend: Roasting at 425°F (220°C) gets you those deep golden edges and crispy bacon. Lower temps make the sprouts mushy—been there, regretted that.
- Don’t Crowd the Pan: If the sprouts are piled on top of each other, they’ll steam instead of roast. Use two pans if you have to. When in doubt, spread them out!
- Add Honey at the End: I used to toss everything with honey before roasting, but it would sometimes burn. Now I drizzle it on after roasting—sticky, sweet perfection every time.
- Cut Evenly: Try to get your sprouts about the same size. If you’ve got a bunch of big and small pieces, the little ones can burn before the big ones are done.
- Flip Halfway Through: This helps both the bacon and sprouts roast evenly, and prevents one side from getting too dark.
- Customize to Taste: Like things spicy? Add red pepper flakes. Prefer tangy? Go for a splash of balsamic vinegar or lemon juice at the finish.
- Multitasking Tip: While the sprouts roast, you can prep the rest of your meal—or just take a breather! I usually set a timer so I don’t forget the halfway flip.
- Cleanup Hack: Parchment or foil makes cleanup a dream. Trust me, I’ve scrubbed enough caramelized honey off baking sheets to know it’s worth it.
Honestly, the main mistake I made early on was not giving the veggies enough space. Once I started spreading them out and amping up the oven temp, everything changed—crispy, sticky, smoky magic. Give it a try and you’ll see what I mean!
Variations & Adaptations
One of the things I love about this honey-glazed roasted Brussels sprouts with bacon recipe is how flexible it is. Here are some of my favorite ways to switch things up (and a few allergy-friendly ideas):
- Vegetarian Version: Skip the bacon and add a handful of toasted pecans or walnuts for crunch. Smoked paprika can add that “bacon-y” flavor without the meat.
- Dairy-Free & Gluten-Free: This recipe is naturally dairy-free and gluten-free as written! If you’re worried about allergens in bacon, check the packaging for added flavorings.
- Maple-Glazed: Swap honey for pure maple syrup for a slightly deeper sweetness. I love this for fall dinners.
- Spicy Kick: Add a chopped jalapeño or a big pinch of cayenne along with the red pepper flakes. It’s surprisingly good!
- Balsamic Twist: Try finishing with a splash of balsamic vinegar instead of lemon for a tangy bite.
- Different Cooking Methods: Short on oven space? You can sauté the sprouts and bacon in a large skillet on the stovetop. Just cook the bacon first, remove it, then sauté the sprouts in some of the bacon fat until tender and browned, then toss everything with honey.
- Personal Favorite: Sometimes I add a few dried cranberries right before serving. The sweet-tart pop is amazing with the salty bacon and honey glaze.
Feel free to get creative—this recipe is incredibly forgiving. Swap, add, or subtract based on what you have, and don’t be afraid to make it your own!
Serving & Storage Suggestions
For the best flavor and texture, serve honey-glazed roasted Brussels sprouts with bacon hot out of the oven. The honey will still be warm and glossy, the bacon crispy, and the sprouts perfectly caramelized—it’s hard to resist sneaking a bite straight from the pan! I like to transfer everything to a pretty serving platter (garnished with a little fresh parsley if I’m feeling fancy).
This side dish pairs beautifully with roasted meats (think turkey, chicken, or glazed ham) and also works alongside vegetarian mains like mushroom risotto or creamy polenta. If you’re planning a feast, try it with a glass of crisp white wine or sparkling cider for a little extra celebration.
To store leftovers, let the sprouts cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to 3 days. For best results, reheat in a 400°F (200°C) oven for about 8-10 minutes—this brings back most of the crispiness. You can also use the microwave in a pinch, but the texture will be a bit softer. If you want to freeze them, I’d suggest skipping the honey until after thawing and reheating, then drizzling it on fresh.
Honestly, the flavors deepen a bit after a day in the fridge—if you have any leftovers (which is rare at my house), toss them into a salad or stir into scrambled eggs for a fun breakfast twist!
Nutritional Information & Benefits
Each serving of honey-glazed roasted Brussels sprouts with bacon (about 1 cup) has an estimated:
- Calories: 200
- Protein: 7g
- Fat: 12g
- Carbs: 18g
- Fiber: 5g
- Sugar: 8g (mostly from the honey and natural sugars in the sprouts)
Brussels sprouts are loaded with vitamins C and K, fiber, and antioxidants—great for digestion and immunity. Bacon brings a hit of protein and flavor, but you can moderate the amount to fit your needs. The honey adds natural sweetness and energy, making this side both nourishing and satisfying. If you’re watching sodium or sugar, adjust the bacon and honey to suit. This dish is naturally gluten-free and easy to make dairy-free. As someone who tries to balance nutrition with flavor, I love that this recipe feels indulgent and wholesome at the same time.
Conclusion
If you’re looking for a side dish that’s both comforting and a little bit special, this honey-glazed roasted Brussels sprouts with bacon recipe is a must-try. The flavors are bold, the prep is simple, and the results never disappoint—trust me, I’ve made this for everything from casual weeknights to big holiday spreads, and it always disappears fast.
What I love most is how easy it is to make this recipe your own. Try it with maple syrup, add a sprinkle of nuts, or make it vegetarian—a few tweaks and it fits every table and craving. Honestly, I make this even when it’s just me and a bowl on the couch. There’s comfort in those sticky, crispy bites!
If you give this honey-glazed roasted Brussels sprouts with bacon a try, let me know in the comments! Share your favorite twists or how you served it. And if you loved it, don’t forget to pin, share, or pass the recipe along to a friend. Here’s to delicious, memorable meals—one crispy sprout at a time!
FAQs About Honey-Glazed Roasted Brussels Sprouts with Bacon
Can I make honey-glazed roasted Brussels sprouts with bacon ahead of time?
Yes! You can prep the sprouts and bacon up to a day in advance and store them (separately) in the fridge. Roast and glaze just before serving for the freshest taste and texture.
What’s the best way to reheat leftovers?
For crispiness, spread leftovers on a baking sheet and reheat in a 400°F (200°C) oven for 8-10 minutes. The microwave works too, but the sprouts will be softer.
Can I use frozen Brussels sprouts?
Fresh is best for roasting, but if you only have frozen, let them thaw completely and pat dry. They won’t get quite as crispy but will still taste great!
Is there a vegetarian substitute for bacon?
Absolutely! Try smoked almonds, toasted walnuts, or coconut bacon for crunch and flavor without the meat.
How do I keep the honey from burning?
Drizzle the honey on after roasting, not before. This keeps everything sticky and sweet without any burnt flavors.
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Honey-Glazed Roasted Brussels Sprouts with Bacon
- Total Time: 43 minutes
- Yield: 4 servings 1x
Description
These honey-glazed roasted Brussels sprouts with bacon are a quick, crowd-pleasing side dish featuring crispy, caramelized sprouts, smoky bacon, and a sweet honey finish. Perfect for holidays or weeknights, this recipe is easy, customizable, and sure to win over even veggie skeptics.
Ingredients
- 1.5 lbs fresh Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon (about 5–6 oz), chopped
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon kosher or sea salt, to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh lemon juice (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Trim stems from Brussels sprouts, remove any yellowed outer leaves, and slice each sprout in half lengthwise.
- Chop bacon into bite-sized pieces and place in a large mixing bowl.
- Add Brussels sprouts to the bowl with bacon. Drizzle with olive oil, sprinkle with salt, black pepper, and (if using) red pepper flakes. Toss until evenly coated.
- Spread mixture evenly on the baking sheet, cut sides down for the sprouts. Leave space between pieces for crispiness.
- Roast on the middle rack for 20 minutes, until bacon starts to crisp and sprouts begin to brown.
- Flip sprouts and bacon with a spatula or tongs. Roast for another 10-13 minutes, until bacon is crisp and sprouts are deeply caramelized.
- Remove from oven. Drizzle honey and (if using) lemon juice over everything while hot. Toss gently to coat.
- Taste and adjust seasoning if needed. Serve warm.
Notes
For best results, don’t overcrowd the pan—use two sheets if needed. Add honey after roasting to prevent burning. Customize with red pepper flakes for heat, lemon juice for brightness, or swap bacon for smoked almonds for a vegetarian version. Leftovers reheat best in the oven for crispiness.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 200
- Sugar: 8
- Sodium: 500
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 5
- Protein: 7
Keywords: brussels sprouts, bacon, honey, roasted, holiday side, easy, gluten-free, dairy-free, Thanksgiving, Christmas, vegetable, crowd-pleaser
