Description
Roasted Brussels sprouts with crispy bacon, finished with a flavorful balsamic-honey-sriracha glaze. This easy oven-baked side dish balances savory, sweet, and spicy notes for a perfect complement to any meal.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds fresh Brussels sprouts (larger size preferred for crispier bacon)
- 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 to 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 stem and remove any dry outer leaves from the Brussels sprouts. Slice them lengthwise, leaving smaller sprouts (less than 1 inch) whole.
- Season: Place the Brussels sprouts on the prepared baking sheet. Drizzle with olive oil and sprinkle with kosher salt, garlic powder, and pepper. Toss well to coat evenly.
- Arrange: Spread the sprouts cut side down in a single layer, ensuring they do not touch. Scatter the diced bacon evenly among the sprouts.
- Bake: Bake in the preheated oven for 25 minutes or until the Brussels sprouts are tender but not mushy, and the bacon is crispy. If bacon needs extra crisping, remove the sprouts once cooked and continue baking only the bacon until crispy.
- Glaze: Whisk together balsamic vinegar, honey, and sriracha in a small bowl. Drizzle the glaze over the roasted sprouts and bacon, then toss gently to combine. Serve immediately.
Notes
- For a simpler glaze, omit honey and sriracha, and toss sprouts with 1 1/2 tablespoons balsamic vinegar after roasting.
- Try a Honey Balsamic variation by whisking 1 1/2 tablespoons balsamic vinegar with 1 1/2 teaspoons honey before tossing with roasted sprouts.
- Lemon Parmesan option: Add 1/4 teaspoon dried thyme and 1/4 teaspoon dried rosemary before roasting, then toss with 1 tablespoon lemon juice, 2 teaspoons lemon zest, and 2 tablespoons finely grated Parmesan cheese.
- Maple Dijon glaze: Toss cooked sprouts and bacon with 1 tablespoon balsamic vinegar whisked with 2 teaspoons Dijon mustard and 1 teaspoon pure maple syrup.
- Cranberry Walnut addition: Roast with cranberries and walnuts on a large baking sheet for a sweet and nutty contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
