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I used to push Brussels sprouts around my plate as a kid but everything changed when I discovered roasting them. Now these little green gems are the star of my dinner table. My honey bacon Brussels sprouts recipe transforms these humble vegetables into crispy, caramelized bites of heaven. The secret? High heat roasting and a perfect balance of sweet honey with smoky bacon. This recipe turned my veggie-hating husband into a Brussels sprouts convert.
The Magic of Roasting
Something amazing happens in the oven when you roast Brussels sprouts. Those outer leaves get incredibly crispy while the centers turn tender and sweet. I love watching them transform from bright green to golden brown with crispy edges. The honey creates this gorgeous glaze and the bacon well bacon just makes everything better. Even my pickiest dinner guests ask for seconds.
What You Need
- Brussels Sprouts: Look for bright green firm ones. I grab them on the stalk when my farmers market has them they stay fresh longer.
- Olive Oil: Just enough to coat every sprout and help them get crispy.
- Honey: Local honey adds the perfect touch of sweetness.
- Cider Vinegar: This cuts through the richness and makes all the flavors pop.
- Streaky Bacon: The backbone of this dish. I sometimes splurge on pancetta for special occasions.
- Salt and Thyme: Fresh thyme if you have it but dried works too.
Kitchen Time Together
- Sprouts Prep
- First slice those sprouts in half. I love watching the tiny leaves scatter on my cutting board. Mix them in a bowl with olive oil salt thyme and your chopped bacon until every piece is coated in goodness.
- Into the Hot Oven
- Spread everything on your biggest baking sheet. My oven sweet spot is 200°C. Give them 15 minutes to start getting golden and crispy.
- Time for Sweet Magic
- Pull them out and drizzle with honey and that splash of vinegar. I love this part watching the honey melt into all the nooks and crannies.
- Final Crisp Up
- Back in they go for about 10 more minutes. Your kitchen will smell incredible. Watch for those crispy edges that's when you know they're perfect.
My Kitchen Secrets
After years of making these I've learned a few tricks. Never rush the honey part if you add it too early it burns and nobody wants that. Those tiny sprouts on the stalk are my favorite they're so fresh and sweet. Sometimes I grab pancetta instead of bacon from my local deli. It costs a bit more but adds this amazing Italian flair to the dish.
What to Serve Them With
These sprouts have become a staple at my holiday table but they're too good to save just for special occasions. I serve them alongside roast chicken for Sunday dinner or with a simple grilled steak. Last week I made extra and tossed the leftovers in a grain bowl for lunch. The flavors just get better.
Save Some For Later
These sprouts stay good in my fridge for a few days though they rarely last that long in my house. Store them in a container with a tight lid. When you're ready for round two pop them back in a hot oven for about 5 minutes. I discovered my air fryer works magic for reheating them keeps them super crispy. My daughter actually fights me for the leftovers.
Converting Sprout Skeptics
It brings me so much joy watching people who swore they hated Brussels sprouts fall in love with this dish. My own kids who used to run from anything green now grab these right off the pan. Something about that honey bacon combo just works magic. Those crispy caramelized edges seal the deal every single time.
Fun Kitchen Experiments
Some nights I play around with different flavors in my kitchen. A few cloves of garlic make these even more aromatic. Lately I've been finishing them with a shower of freshly grated Parmesan it melts perfectly over the hot sprouts. When I'm craving heat a pinch of chili flakes adds this wonderful warmth that works so well with the honey.
Perfect Any Night
This recipe has become my go to whether I'm throwing together a quick weeknight dinner or planning a holiday feast. The best part is how simple it is. I can prep everything while my oven heats up toss it all together and let the magic happen. The flavors feel fancy enough for company but it's easy enough that I make it just for myself on busy nights.
Not Your Grandma's Sprouts
I love showing people how amazing vegetables can be with just a few simple ingredients. These aren't the mushy sprouts from childhood memories. The combination of high heat roasting honey and bacon transforms them into something totally new. My mother in law couldn't believe these were the same vegetable she used to boil. Now she makes them this way every time.
Guaranteed to Impress
Every time I bring these to a potluck or serve them at dinner parties people beg for the recipe. There's something about the balance of sweet sticky honey with salty bacon and perfectly roasted sprouts that gets everyone excited. Even better they're nearly impossible to mess up. The hardest part is not eating them all straight off the pan before they make it to the table.
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Frequently Asked Questions
- → Why aren't my brussels sprouts getting crispy?
- Make sure to place them cut-side down on the baking sheet and don't overcrowd them. They need space to crisp up. Also check that your oven is fully preheated to 400°F.
- → Can I make these ahead of time?
- While best served fresh, you can roast them ahead and reheat in a hot oven for 5 minutes. They won't be quite as crispy but will still taste great.
- → What can I use instead of bacon?
- For a vegetarian version, skip the bacon and add an extra drizzle of olive oil. You can add smoked paprika for a similar smoky flavor.
- → Why add vinegar to the honey?
- The vinegar balances the sweetness of honey and helps create caramelization. It also adds a subtle tang that makes the flavors pop.
- → How do I pick good brussels sprouts?
- Look for bright green, firm sprouts with tightly packed leaves. Smaller sprouts are usually sweeter and more tender than larger ones.