Bacon Roast Brussel Sprouts
Roast Brussel Sprouts with Bacon are tossed in a sweet and tangy glaze and easy to whip up and are sure to be a huge hit on any dinner table.
Servings 4 servings
Calories 187kcal
Ingredients
- 3 slices thick cut bacon cut into 1/2 inch pieces
- 12 ounces frozen Brussel Sprouts I use the baby Brussels
- 1/4 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1 clove garlic minced
- 2 teaspoons honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard
Instructions
- In a small pot over medium heat, cook the bacon until crispy. Drain bacon on a paper towel and reserve bacon fat.
- Preheat oven to 425°F degrees. In a medium-sized bowl, toss the Brussel sprouts with 2 tablespoons of the reserved bacon fat. Discard the remaining fat or save for future uses. Season with the salt. Place sprouts on a single layer on a baking sheet. Roast for 15-20 minutes flipping sprouts over halfway through.
- While the sprouts are roasting, make the glaze. In the same pot as you cooked the bacon, add in the butter and melt. Add the remaining ingredients and whisk to combine.
- In a medium-sized bowl, add the cooked bacon, roasted Brussel sprouts, and sauce, stir to coat. Serve.
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 recipe to make for larger gatherings.
- We also use baby Brussel Sprouts for this recipe, if you cannot find them, regular sized will work, cooking time will just need to be a little longer.
Nutrition
Calories: 187kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 360mg | Potassium: 384mg | Fiber: 3g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 72.5mg | Calcium: 36mg | Iron: 1.3mg