Description
A savory and slightly sweet roasted Brussels sprouts recipe with crispy bacon and a flavorful balsamic glaze, perfect for a delicious side dish or light main course.
Ingredients
Scale
Main 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 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
- Preheat Oven: Preheat the oven to 400 degrees F and line a baking sheet with foil for easy cleanup.
- Trim Brussels Sprouts: Slice the very bottom off each sprout, remove the outer dry leaves, then slice them lengthwise. Leave any Brussels sprouts smaller than 1 inch in diameter whole.
- Season Sprouts: Place the Brussels sprouts on the foil-lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt, garlic powder, and pepper. Toss everything together until well combined.
- Arrange on Pan: Spread the Brussels sprouts cut side down in a single layer without touching. Evenly sprinkle the diced bacon pieces between the sprouts.
- Bake: Bake in the preheated oven for 25 minutes or until the Brussels sprouts are tender but not mushy. Check early to avoid overcooking. If bacon isn’t crispy at this time, remove the sprouts and continue cooking the bacon until crispy.
- Make Glaze and Toss: Whisk together the balsamic vinegar, honey, and sriracha in a small bowl. Drizzle over the cooked Brussels sprouts and bacon, then toss to combine evenly. Serve immediately.
Notes
- Variations: For a simple balsamic version, omit honey and sriracha and toss with just balsamic vinegar after roasting.
- Honey Balsamic: Add honey to the balsamic vinegar for a sweeter glaze.
- Lemon Parmesan: Add dried thyme and rosemary to the seasoning, then toss with lemon juice, lemon zest, and Parmesan cheese after roasting.
- Maple Dijon: Toss roasted mixture with balsamic vinegar whisked with Dijon mustard and pure maple syrup for a tangy twist.
- Cranberry Walnut: Add cranberries and walnuts during roasting for a sweet and nutty flavor contrast.
- Make sure to spread Brussels sprouts evenly so they roast properly and don't steam.
- Check bacon crispiness toward the end and cook longer if needed separately to avoid sogginess.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg
