Glazed Roasted Brussel Sprouts with Bacon

Brussel Sprouts with Bacon are roasted and then tossed in a sweet and tangy glaze. They are easy to whip upand are sure to be a huge hit on any dinner table.

Oven Brussel Sprouts with Bacon are my favorite side dishes ever, EVER. I don’t know what it is but I just love, love Brussel Sprouts!

We tend to have them at least once a week. Normally I will make them sauteed on the stove top with bacon (the best part?), but since the holidays are right around the corner I wanted to experiment a little.

I love trying to amplify everyday dishes to make them a little more special for gatherings.

What I did differently with this delicious side dish was to toss everything in a sweet and tangy glaze at the end. The glaze is made from butter (yum!), garlic, honey, apple cider vinegar, and dijon mustard.

This glaze was the perfect touch to this everyday vegetable (try this Asian style glaze too!). I have to be honest though, these were still easy enough for any weeknight meal.

Roasting the Brussel Sprouts serve two purposes. One, it’s super easy, all you do is cut, toss, and roast them off.

Two, you don’t have to worry about them burning on the stove, just place them in the oven, set a timer and forget about them, so easy and these Brussel Sprouts with Bacon come out slightly crispy!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE Brussel sprouts with bacon:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHY DO YOU USE FROZEN BRUSSELS SPROUTS?
• CAN I USE FRESH BRUSSELS SPROUTS?
• HOW TO CUT BRUSSELS SPROUTS?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Bacon Roast Brussel Sprouts

1. With minimal ingredients, this is an easy side dish to put together.
2. This is on the table in 30 minutes.
3. You can easily double this flavorful side dish for later gatherings!

• Bacon
• Brussel Sprouts
• Salt
• Butter
• Garlic
• Honey
• Apple Cider Vinegar
• Dijon Mustard
• Black pepper

1. Cook the bacon in a small skillet over medium heat until crispy. Drain on a paper towel and reserve the bacon fat.
2. Preheat oven to 425°F degrees.
3. Toss the Brussel sprouts with 2 tablespoons of the reserved bacon fat on a baking sheet. Discard the remaining fat or save for future uses.
4. Season with the salt and pepper, and make sure they are in a single layer.
5. Roast for 15-20 minutes, flipping sprouts over halfway through.
6. While the sprouts are roasting, make the glaze. Melt the butter in the same skillet as you cooked the bacon.
7. Add the garlic, honey, vinegar, and dijon. Whisk to combine.
8. Once the brussels are ready, add them along with the cooked bacon, to the skillet and stir to coat, serve immediately.

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WHY DO YOU USE FROZEN BRUSSELS SPROUTS?

Okay, now one thing you might find odd about this recipe is that I use frozen Brussel sprouts.

Here are my reasonings:

• They cook faster. Once thawed, they are already soft and when I’ve used fresh Brussel Sprouts in the past, the outer leaves tend to dry out quickly.
• Drying out quickly means I’ve had to use more oil, bacon fat, or butter to compensate. More fat = more calories.
• They don’t have that funky cabbage thing going on as much as fresh Brussel sprouts do.

CAN I USE FRESH BRUSSELS SPROUTS?

Of course! I suggest using an extra 1 Tablespoon of the reserved bacon fat when tossing them before roasting.

Also, they will probably need an additional 5-10 minutes of cooking time.

So, take that into consideration while making this recipe as well.

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HOW TO CUT BRUSSELS SPROUTS?

I cut them in half lengthwise right down the middle, exposing the inner ridges of the vegetable, while keeping them still intact.

Why do you cut the sprouts in half? Do I have to do that?

No, you can leave them whole if you want.

But, cutting them in half helps to get rid of any trapped gases, plus all the yummy bits of garlic, bacon, and the sauce can get all up in those Brussel sprout grooves!

ANY ADDITIONS?

Step out of the box and try some new recipes. The best tip I can give you is to experiment once in a while!

• Parmesan Cheese: Sprinkle grated parmesan cheese over the roasted brussels sprouts for a nutty flavor and extra savory touch.
• Balsamic Glaze: Drizzle a balsamic reduction or balsamic vinegar over the finished dish to introduce a sweet flavor.
• Cayenne Pepper: Add a pinch of cayenne pepper to the glaze for a little kick.
• Maple Syrup: Substitute the honey with sweet maple syrup for a sweet maple flavor.
• Black Pepper: Sprinkle freshly ground black pepper over the brussels sprouts before roasting.
• Garlic Powder: Along with fresh garlic, add a dash of garlic powder to intensify the garlic flavor.
• Red Pepper Flakes: For an extra layer of heat, sprinkle red pepper flakes over the sprouts after roasting.
• Toasted Nuts: Add some crunch by tossing in toasted almonds or pecans. I love nutty flavors.
• Fresh Herbs: Garnish with fresh thyme or rosemary to bring an earthy aroma and enhance the overall flavor profile.
• Lemon Zest: Grate a little lemon zest over the top just before serving to add a burst of

ANY SUBSTITUTIONS?

These easy brussels sprouts are a quick side dish. I tell you, they’re little bites of heaven!

• Olive Oil: Use olive oil instead of bacon grease to toss the brussels sprouts for a lighter option.
• Turkey Bacon: Substitute thick-cut bacon with turkey bacon to lower the calorie count.
• Maple Syrup: Replace honey with pure maple syrup in the glaze for a different sweet flavor.
• Balsamic Vinegar: Use balsamic vinegar instead of apple cider vinegar for a richer, slightly sweeter taste.
• Fresh Brussels Sprouts: Opt for fresh sprouts instead of frozen ones.
• Vegan Butter: Replace unsalted butter with vegan butter or a plant-based spread.

Let them cool to room temperature and then place them in an airtight container and place in the refrigerator where they should keep up to 4 days. 

You can reheat them on 350 degrees F on a baking sheet for about 5 minutes or until heated through.

Freeze for up to 3 months.

Tools used to make oven roasted Brussel sprouts with bacon:

• Small Chef’s knife. A staple in every kitchen!
• A small non-slip cutting board, my favorite!
• Small pot to make the sweet and tangy glaze and to cut up some bacon.
• Baking sheet for roasting.

I absolutely love roasting vegetables, roasted peppers, Roasted Mushrooms with Garlic Butter Sauce, and Whole Roasted Romanesco Cauliflower are some of my go-to side dishes!

Looking for the perfect holiday side dish with delicious flavor that’s done in 30 minutes?

These Brussel Sprouts with Bacon are a game changer!

If you’ve tried these BRUSSEL SPROUTS WITH BACON let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!