Honey Glazed Brussels Sprouts

Honey Glazed Brussels Sprouts always have a spot on my table when I want something easy yet impressive. This recipe transforms those little green gems into crispy caramelized bites with savory bacon and a sticky sweet glaze. It is a quick side dish that earns rave reviews during holiday meals and even those busy weeknights when I am craving something comforting.

I first tested these as a last minute holiday side and now they are a staple all winter long. Even my bacon loving uncle asks for seconds.

Ingredients

• Brussels sprouts: fresh and firm reveals perfect texture and flavor when roasted so look for tightly packed small heads
• Bacon: thick cut adds a smoky savory crunch plus richness as it crisps and browns
• Olive oil: high quality extra virgin brings out natural caramelization
• Honey: pure and golden creates a glossy sweet glaze that sticks beautifully
• Balsamic vinegar: aged for smoothness and tang use a syrupy variety for best depth
• Salt and pepper: freshly cracked sharpens up every flavor note
• Red pepper flakes (optional): for a gentle heat that contrasts with honey

Instructions

Prep and Season:

Trim the ends off the Brussels sprouts and slice each in half. Spread them on a large baking sheet making sure they are cut side down for max crisp. Drizzle with olive oil then toss with a generous pinch of salt and plenty of black pepper. Massage them a bit to ensure every surface is coated with oil.

Add Bacon:

Scatter the chopped bacon evenly over and between the Brussels sprouts. The fat from the bacon helps every sprout brown and infuse smoky flavor.

Roast Until Crispy:

Slide the baking sheet into a preheated oven at 400 degrees Fahrenheit. Roast for twenty to twenty five minutes stirring once halfway through. The Brussels sprouts are ready when the edges turn golden and the bacon is fully crisped.

Mix the Glaze:

While the sprouts cook whisk together honey balsamic vinegar and a pinch of red pepper flakes in a small bowl. Keep blending until completely smooth.

Glaze and Toss:

Right as the sprouts and bacon come out of the oven drizzle everything with the honey balsamic glaze. Use a big spoon or spatula to toss so every piece gets glossy and sticky.

Serve:

Pile the glazed Brussels sprouts onto a serving platter while hot. The bacon should be crackly and the glaze thick and shiny over each bite.

I love how balsamic vinegar brightens up the sweetness in this dish. Last Thanksgiving my mom and I sneaked a taste straight from the baking sheet because we could not resist the caramelized edges.

Storage Tips

Let leftovers cool before storing in an airtight container. They will keep in the fridge for up to three days. For the crispiest texture reheat on a sheet pan in the oven at high heat or pop into the air fryer for about four minutes. Avoid microwaving which softens the edges.

Ingredient Substitutions

If you run out of bacon try pancetta or smoked turkey for a twist. Maple syrup can stand in for honey for a deeper sweetness. For a vegetarian version skip bacon and toss with roasted pecans or walnuts just before serving.

Serving Suggestions

These Brussels sprouts shine alongside roasted chicken or pork. They are my go to for Thanksgiving but also pair well with weeknight salmon or as part of a holiday brunch spread. For a bold appetizer serve with a creamy blue cheese dip on the side.

Cultural and Seasonal Notes

Roasted Brussels sprouts with sweet glazes pop up in many American and European kitchens around autumn and winter. They celebrate the heart of harvest season and bring color to gray days. The honey glaze is a nod to festive tables from my childhood and cold weather gatherings.

Seasonal Adaptations

Swap honey for apple cider syrup during fall
Add fresh cranberries during the last ten minutes of roasting for a tart burst
Use smoked sea salt if you want even more savory depth

Success Stories

Friends who “hated Brussels sprouts” now request this recipe for dinner parties. I even spotted my picky niece munching on them like potato chips at a family picnic. The trick is roasting until you see golden edges.

Freezer Meal Conversion

Roast and glaze as directed then cool completely. Transfer to a baking sheet to freeze individually before packing into a freezer bag. Reheat from frozen at four hundred degrees Fahrenheit until warmed through and crisp about eight to ten minutes.

Once you taste how simple and bold these Brussels sprouts are they might end up in your regular rotation. I know for my family roasting them with bacon and a touch of honey means even the kids come back for seconds and that is always a win.

Recipe FAQs

→ Can I use frozen Brussels sprouts?

Yes, but thaw and dry them thoroughly to ensure crispiness when roasted with bacon and glaze.

→ What can I substitute for bacon?

Pancetta, turkey bacon, or omit for a vegetarian option. Roasted nuts can add extra crunch.

→ Is the honey necessary?

Honey brings sweetness and helps caramelize the sprouts, but maple syrup works as an alternative.

→ How do I prevent soggy Brussels sprouts?

Roast at a high temperature and avoid overcrowding the pan to get crisp, golden edges.

→ Can I prepare this dish ahead of time?

Roast sprouts and bacon ahead; glaze and briefly reheat before serving for best flavor and texture.