Honey-Glazed Roasted Brussel Sprouts With Bacon: My Real Recipe Adventure
You Won’t Believe This: My Journey With Brussels Sprouts & Bacon
Okay, so confession time: when I was little, I thought brussels sprouts were just tiny cabbages that someone shrunk to be funny (not funny, Mom). For years I’d dodge them at family dinners—until I learned the magic trick: roasting. Add bacon & honey? Frankly, now I make them for fun even when no one else is over, though last time my mate Greg arrived and ate “just a taste” and suddenly half the tray was gone. Sounds familiar?
Why You’ll Love This (Or At Least Stop Dreading Sprouts)
I pull this recipe out whenever I need the family to eat more greens… but want no drama at the table. They go mad for the crispy bacon and sweet-sticky glaze. (My youngest still tries to sneak the bacon off the pan when I’m not looking; nice try, Emma!) Oh, and if you’ve ever been frustrated that sprouts go either mushy or taste like old shoes—this is your fix. I promise, just trust the roasting process. Or don’t, but then you’ll miss out.
What You’ll Need (a.k.a. My Shopping List with Options)
- 2 big handfuls (about 500g or so) brussels sprouts, trimmed & halved. If you only have frozen ones, honestly, just pat them dry first, no shame.
- 4 rashers good bacon (smoky streaky is my fave; sometimes I sub in pancetta for a posh twist)
- 2 heaped tbsp runny honey (I use local stuff from the market when I can, but squeezy bottle honey from the shop is totally fine)
- 1–2 tbsp olive oil (or, heck, melt a knob of butter with it if you fancy richer)
- A pinch of salt (my gran would use that flaky sea salt—works, but table salt is fine)
- Black pepper, freshly cracked if possible
- Optional: a splash of apple cider vinegar for a bit of a tang
Let’s Get Roasting (Step-by-Step, With Side Commentary)
- First, whack your oven on to 220°C (that’s about 425°F if you’re over the pond). If you forget to preheat—guilty!—just pause your prep till it’s good and hot.
- Line a big baking tray with foil or baking paper (less washing up later; trust me on this one).
- Chuck your halved sprouts onto the tray. If you’re feeling extra energetic, give them a rinse and dry them with a tea towel (not always, but it helps them crisp up).
- Drizzle over the olive oil, toss with salt and pepper. I tend to use my hands here—it coats better and feels a bit chefy. Add the bacon, chopped in little squares. Or if you’re lazy, just snip it with scissors right over the tray.
- Now roast the lot for about 20 minutes. At this stage, I can never resist pinching a bit of bacon. Just saying.
- Pull the tray out, drizzle the honey over (plus that apple cider vinegar if you’re using), toss everything gently so the honey hugs the sprouts and bacon.
- Back in the oven for another 10–15 minutes, until the sprouts are a little caramelized and the bacon is proper crispy. Don’t worry if it looks a bit sticky—it’s supposed to.
- Let it cool a moment; molten honey is not to be trifled with. Then, taste one—because, chef’s rights.
Notes: What I’ve Learnt, Sometimes the Hard Way
- If you crowd the pan too much, things steam instead of roast (I’ve done this more times than I’d like). Better to use two pans, honestly.
- Old brussels sprouts can go kind of bitter—fresh ones work best, but you can jazz up the old ones with extra honey. Or just feed ’em to the neighbour. Kidding.
- If your bacon isn’t crispy, it probably needed more space. Or higher heat? It’s a bit of a Goldilocks thing; just play with it.
Kitchen Experiments: What Else I’ve Tried (The Good & Not So Good)
- Chucking in some chopped pecans at the end—amazing crunch. Highly recommend.
- Swapped honey for maple syrup one Christmas—actually worked out nice, a little different but still yummy.
- One time I tried balsamic glaze instead of honey… and honestly, it went a bit weird. Too sharp? Maybe I overdid it.
Don’t Have Fancy Tools? No Problem
I usually use a big baking tray, but once—when it magically disappeared—I used my old roasting pan. Worked just fine, though the edges got a bit crispier (which I actually liked). No parchment paper? Just oil the tray a bit heavier. Oh, and if you don’t have sharp knives, kitchen scissors get the job done for snipping bacon.
How to Store (Though It Rarely Lasts That Long)
If, by some miracle, you have leftovers, just chuck them in an airtight tub in the fridge. They’ll keep for a couple days. And honestly, I think they taste better the next day, especially cold as a snack. But that hardly ever happens in our house; someone always nicks them by breakfast. Warm in the oven to crisp them up, or if you can’t be fussed, just use the microwave (they won’t be as snappy, but still good).
How I Like To Serve Them
We usually pile these high beside Sunday roast chicken, but they’re just as happy mingling with a pile of fluffy mashed potatoes or even tossed into a salad the next day. My uncle swears by a dash of grated parmesan on top. Not traditional, but who cares?
Pro Tips (Aka Mistakes I’ll Probably Make Again)
- Don’t skip preheating the oven—I once did, thought it wouldn’t matter; it did. Bacon went soggy. Nightmare.
- If the honey’s too runny and starts burning, next time just drizzle it halfway through, not at the beginning. (Learned that one last Easter.)
- Let the sprouts cool a minute before you dig in—hot honey is sneaky and will absolutely burn your mouth.
Some Real Questions I’ve Heard
- Do I have to use bacon? Nah! Leave it out if you want, or swap for veggie bacon—tried it once, not bad (but real bacon gets crunchier, in my humble opinion).
- Can I prep these ahead of time? Sorta. You can halve the sprouts and chop the bacon a few hours ahead, but roast just before serving for the best texture. Otherwise things can go uh, limp.
- What if I don’t have honey? Mate, just try maple syrup, agave, or even brown sugar mixed with a smidge of warm water. There’s always something in the cupboard that’ll do.
- Can I air fry these? Yes! Actually, I do that sometimes—takes like 15-20 min at 200°C. Bit less mess, but you gotta shake the basket a lot or things stick. Here’s a good air fryer guide over on Serious Eats.
- What’s a good honey to use? I love The Hive Honey Shop’s local stuff, but really, whatever’s in the cupboard. Don’t sweat it.
Oh, random: did you know brussels sprouts are technically in the same family as broccoli? Not sure that helps, but I find it a good tidbit when someone asks why I’m obsessed. Anyway, give these a whirl; I genuinely want to hear how you get on. If you end up with sticky fingers and a slightly smoky kitchen…you’re probably doing it right. Cheers!
Ingredients
- 1 pound brussel sprouts, trimmed and halved
- 4 slices bacon, chopped
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
Instructions
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1Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2In a large bowl, toss the brussel sprouts with olive oil, salt, pepper, and garlic powder until evenly coated.
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3Spread the brussel sprouts and chopped bacon evenly across the prepared baking sheet.
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4Roast for 20-25 minutes, stirring halfway, until the brussel sprouts are golden and the bacon is crispy.
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5In a small bowl, whisk together honey and balsamic vinegar. Drizzle the mixture over the roasted brussel sprouts and bacon as soon as they come out of the oven. Toss well to coat.
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6Serve immediately, garnished with additional cracked black pepper if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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