Description
A flavorful roasted Brussels sprouts recipe with crispy bacon, finished with a tangy and slightly sweet balsamic glaze spiked with honey and sriracha for a delicious side dish or appetizer.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds fresh Brussels sprouts (look for larger so the bacon can get crispy)
- 4 ounces bacon, diced
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Glaze
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 teaspoons honey
- 1/2 to 1 teaspoon sriracha
Instructions
- Preheat and Prepare: Preheat the oven to 400 degrees F and line a baking sheet with foil for easy cleanup.
- Trim and Slice: Slice off the very bottom of the Brussels sprouts and remove any dry outer leaves. Slice them lengthwise, leaving any smaller sprouts under 1 inch whole.
- Season the Sprouts: Place the Brussels sprouts on the foil-lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt, garlic powder, and black pepper. Toss to coat evenly.
- Arrange for Roasting: Spread the sprouts out in a single layer with the cut side down, spaced so they do not touch. Scatter the diced bacon pieces evenly among the sprouts.
- Bake: Roast in the preheated oven for 20 minutes or until the Brussels sprouts are tender but still hold their shape. If the bacon is not crispy at this point, remove the sprouts and continue cooking the bacon until crispy.
- Prepare Glaze: In a small bowl, whisk together balsamic vinegar, honey, and sriracha until combined.
- Glaze and Toss: Drizzle the glaze over the roasted Brussels sprouts and bacon. Toss to combine well and serve immediately.
Notes
- To keep it simple, omit honey and sriracha and toss with just balsamic vinegar after roasting for a tangy flavor.
- For a honey balsamic glaze, whisk honey into the balsamic vinegar before tossing.
- Add dried thyme and rosemary before roasting and toss with lemon juice, lemon zest, and Parmesan for a lemon parmesan version.
- Try a maple Dijon glaze by tossing with balsamic, Dijon mustard, and maple syrup after cooking.
- Add cranberries and walnuts to the baking sheet for a sweet and nutty variation.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg
