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Brussel Sprouts with Bacon turn the one vegetable everyone claims to hate into the dish they fight over, roasted crisp and tossed in a sweet and tangy honey dijon glaze with crumbled bacon in every bite. I started making these on a chilly fall Sunday when I needed an easy side that would actually get my girls to eat their greens, and now they request them. If you love an easy veggie side, you will also love our parmesan roasted yellow squash.
Made with a bag of frozen sprouts and a handful of pantry staples, this side comes together in about 30 minutes with almost no fuss.
Brussel Sprouts with Bacon Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 187kcal
- 🌶️ Flavor Profile: Savory, smoky, and a little sweet with crispy edges and a tangy glaze
- ✋ Difficulty: Easy, on par with our cold green bean salad
Quick Answer
To make Brussel Sprouts with Bacon, cook chopped bacon until crispy and save the rendered fat. Toss Brussels sprouts in the reserved bacon fat on a baking sheet, then roast at 425 degrees F until browned and crisp. While they roast, whisk a quick glaze of butter, garlic, honey, vinegar, and dijon. Toss the roasted sprouts and bacon in the glaze and serve right away.
Jump to:
- Brussel Sprouts with Bacon Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Brussel Sprouts with Bacon
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Brussel Sprouts with Bacon FAQs
- Other Recommended Easy Side Dish Recipes
- Glazed Roasted Brussel Sprouts with Bacon
Why This Recipe Works
Click to see the technique science
- Roasting in bacon fat. Tossing the sprouts in reserved bacon fat instead of plain oil layers in smoky, savory flavor from the very first step.
- High heat roasting. A hot 425 degree oven gives you crispy, caramelized edges instead of soft, soggy sprouts.
- Single layer on the pan. Spreading the sprouts out so they are not crowded lets them roast and brown instead of steaming.
- Sweet and tangy glaze. Honey, dijon, and apple cider vinegar balance the rich bacon with brightness and just enough sweetness.
- Frozen sprouts work great. No trimming or washing needed, which makes this an easy any night side that still tastes special.
- Toss at the end. Coating the sprouts in the warm glaze right before serving keeps them crisp and glossy.
Why You’ll Love This Recipe
- It turns picky eaters into Brussels sprouts fans, because bacon has that power.
- It comes together in about 30 minutes with one bag of frozen sprouts and a few pantry staples.
- The sweet and tangy glaze makes it feel special enough for the holidays, like our southern collard greens.
Key Ingredients
Just a handful of simple ingredients pull this side together. See the recipe card for exact amounts.
- Bacon: Thick cut bacon gives the best crispy bites, and the rendered fat is the secret to roasting the sprouts.
- Brussels sprouts: Frozen sprouts make this easy with no trimming, but fresh halved sprouts work too.
- Honey and apple cider vinegar: The sweet and tangy backbone of the glaze.
- Dijon mustard: Adds a little sharpness and helps the glaze cling to every sprout.
- Garlic and butter: Melted together they make the glaze rich and savory.
See recipe card for exact quantities.
Variations and Substitutions
Make this side your own with a few easy swaps.
- Use fresh Brussels sprouts, halved, instead of frozen, and roast a few minutes longer.
- Swap the honey for maple syrup or brown sugar for a different sweet note.
- Add a pinch of red pepper flakes or a drizzle of hot honey for heat.
- Sprinkle with grated parmesan or toasted pecans before serving.
- Round out the plate with another veggie side like our southern fried squash.
How to Make Brussel Sprouts with Bacon
- Cook the chopped bacon in a skillet over medium heat until crispy. Drain on paper towels and reserve the bacon fat.
- Preheat the oven to 425 degrees F. Toss the Brussels sprouts with 2 tablespoons of the reserved bacon fat on a baking sheet, then season with salt and pepper and spread in a single layer.
- Roast for 15 to 20 minutes, flipping the sprouts halfway through, until browned and crisp.
- While the sprouts roast, melt the butter in the same skillet. Add the garlic, honey, vinegar, and dijon, and whisk to combine into a glaze.
- Add the roasted sprouts and cooked bacon to the skillet and toss to coat them in the glaze.
- Serve immediately while warm and glossy.
Recipe Tips & Tricks
- Save that bacon fat. It is the key to roasting the sprouts with deep, smoky flavor.
- Do not crowd the pan. Keep the sprouts in a single layer so they crisp instead of steam.
- Flip halfway. Turning the sprouts gives you browned, caramelized edges all over.
- Pat frozen sprouts dry. Removing excess moisture helps them roast up crispier.
- Glaze at the last second. Toss right before serving so the sprouts stay crisp.
- Use thick cut bacon. It holds up better and gives you meatier, crispier pieces.
Serving Ideas and Suggestions
These glazed Brussels sprouts are a holiday table favorite, but they are easy enough for a regular weeknight dinner too. Serve them straight from the skillet while the glaze is warm and glossy.
They go with just about any main. Pair them with a roast chicken or steak, and round out the spread with our southern collard greens and classic potato salad for a full plate.
For more easy veggie sides, set them next to our parmesan roasted yellow squash or a big bowl of our five bean salad.
Brussel Sprouts with Bacon FAQs
Yes. Trim and halve fresh sprouts, toss them in the bacon fat, and roast a few minutes longer until they are tender and crispy on the edges.
Roast them at a high 425 degrees F in a single layer with space between each sprout, and flip them halfway through. Crowding the pan traps steam and makes them soft.
These are best fresh and crisp, but you can cook the bacon and make the glaze ahead. Roast the sprouts and toss everything together right before serving.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to bring back the crispiness, since the microwave will make them soft.
Toss the sprouts in olive oil and cook the bacon separately. You will lose a little smoky flavor, so add a pinch of smoked paprika to make up for it.
It can be. The ingredients are naturally gluten free, just double check your dijon mustard and bacon labels to be sure there are no added gluten containing ingredients.
Need another veggie side everyone will love? Try our southern yellow fried squash next.
Love an easy veggie side? Our brown sugar candied carrots always disappear first.
Need another easy side? Our slow cooker maple glazed carrots are sweet, buttery, and totally hands-off.
Love a bacon-loaded side? This boiled cabbage with crispy bacon is smoky Southern comfort food.
Glazed Roasted Brussel Sprouts with Bacon
Ingredients
- 3 slices thick cut bacon cut into 1/2 inch pieces
- 12 ounces frozen Brussel Sprouts
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 clove garlic minced
- 2 teaspoons honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard
Instructions
- Cook the bacon in a small skillet over medium heat until crispy. Drain on a paper towel and reserve the bacon fat.3 slices thick cut bacon
- Preheat oven to 425°F degrees.
- 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.12 ounces frozen Brussel Sprouts
- Season with the salt and pepper, and make sure they are in a single layer.1/4 teaspoon kosher salt, 1/4 teaspoon black pepper
- Roast for 15-20 minutes, flipping sprouts over halfway through.
- While the sprouts are roasting, make the glaze. Melt the butter in the same skillet as you cooked the bacon.1 tablespoon unsalted butter
- Add the garlic, honey, vinegar, and dijon. Whisk to combine.1 clove garlic, 2 teaspoons honey, 1 teaspoon apple cider vinegar, 1 teaspoon dijon mustard
- Once the brussels are ready, add them along with the cooked bacon, to the skillet and stir to coat, serve immediately.
Notes
- We use frozen Brussel Sprouts but you can use fresh if you like.
- You’ll want to make sure that you flip your Brussel Sprouts halfway through baking for an even cook and so one side doesn’t burn.
- You can easily double this great recipe to make for larger gatherings.
- We also use baby Brussel Sprouts for the best flavor. If you cannot find them, regular sized will work, cooking time will just need to be a little longer.
Nutrition
Love This Recipe?
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This turned out so yummy, we especially loved the glaze! Will definitely make it again, thank you!
Thawed preferably.
Are the sprouts roasted frozen or thawed first?
Bacon is always a good idea!! My husband loves brussels sprouts- I’m trying this for sure!
Ah I’ve never thought of using frozen brussel sprouts before, great ideas. I’m always hesitant about cooking brussel sprouts, but this recipe seems so easy! 🙂