Description
This tasty Bacon and Brussels Sprouts recipe features crispy bacon and tender roasted Brussels sprouts, glazed with a flavorful balsamic-honey-sriracha sauce. It’s an easy oven-baked side dish perfect for weeknights or holiday dinners, combining savory, sweet, and spicy elements for a delightful bite.
Ingredients
Scale
Vegetables
- 1 1/2 pounds fresh Brussels sprouts (look for larger so the bacon can get crispy)
Meat
- 4 ounces bacon, diced
Seasonings and Oil
- 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. Line a baking sheet with foil for easy cleanup.
- Prepare Brussels Sprouts: Trim the bottom off the sprouts and remove any outer dry leaves. Slice larger sprouts lengthwise while leaving any smaller than 1 inch whole.
- Season: Place the Brussels sprouts in the foil-lined pan, drizzle with olive oil, and sprinkle with kosher salt, garlic powder, and pepper. Toss to coat evenly.
- Arrange on Baking Sheet: Spread sprouts in a single layer, cut side down, ensuring they do not touch. Evenly distribute the diced bacon pieces among the sprouts.
- Bake: Bake in the preheated oven for 25 minutes or until the Brussels sprouts are tender but not mushy. If the bacon is not crispy when the sprouts are done, remove the sprouts and continue cooking the bacon until crispy.
- Make the Glaze: While baking, whisk together the balsamic vinegar, honey, and sriracha in a small bowl.
- Glaze and Toss: Drizzle the glaze over the cooked Brussels sprouts and bacon, then toss well to combine. Serve immediately.
Notes
- Omit honey and sriracha and toss with 1 1/2 tablespoons balsamic vinegar alone for a simple balsamic glaze.
- Toss roasted sprouts and bacon with balsamic vinegar whisked with honey for a sweeter glaze variant.
- Add dried thyme and oregano before roasting and toss after roasting with lemon juice, lemon zest, and optional Parmesan for a lemon Parmesan twist.
- Mix balsamic vinegar with Dijon mustard and maple syrup for a maple Dijon flavor glaze post-cooking.
- Try roasting with cranberries and walnuts for a sweet and nutty contrast.
- Ensure sprouts are spaced out for even browning and crispiness of bacon.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg
