Crispy Brussels Sprouts with Honey and Bacon (Print version)

Crispy roasted Brussels sprouts with smoky bacon and a glossy honey-vinegar glaze, ready in about 35 minutes.

# Ingredients:

For the sprouts

01 - 2 lb (900 g) Brussels sprouts, trimmed and halved
02 - 1 tablespoon olive oil
03 - 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
04 - 3/4 teaspoon kosher salt
05 - 1/2 teaspoon black pepper
06 - 1/4 teaspoon red pepper flakes, optional
07 - 8 slices regular-cut bacon, chopped into 1/2-inch pieces

For the honey glaze

08 - 2 tablespoons honey
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon Dijon mustard

# Instructions:

01 - Preheat the oven to 425°F (220°C). Place a large rimmed sheet pan in the oven while it heats.
02 - Trim the Brussels sprouts and halve them through the stem. Toss with olive oil, thyme, salt, pepper, and red pepper flakes.
03 - Carefully remove the hot pan. Spread the sprouts cut-side down in one layer and scatter the chopped bacon between them. Roast for 18 minutes.
04 - Whisk the honey, apple cider vinegar, and Dijon mustard in a small bowl. Drizzle over the sprouts and bacon, then toss gently to coat.
05 - Roast for 5-7 minutes more, until the glaze is shiny and the sprouts are tender with crisp browned edges.
06 - Broil for 1 minute if you want extra crisp edges. Taste, adjust salt if needed, and serve hot.

# Good to know:

01 - Add the honey glaze near the end so it caramelizes without burning.
02 - Use two sheet pans if doubling the recipe.
03 - Best served hot from the oven.

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