Roasted Bacon Brussels Sprouts with Salted Honey.
Roasted Bacon Brussels Sprouts with Salted Honey…such a great quick and easy holiday side dish. Oven roasted brussels sprouts and salty bacon, tossed in a warm honey cider vinaigrette that’s sweet and spicy. These brussels sprouts are extra crispy, perfectly salted, a little spicy, sweet, tangy…and addictive. Everyone loves these sweet and savory sprouts, They’re always one of the first side dishes to disappear. My best tip? Double the recipe.
Let me just say that deciding on today’s post was hard. With only a few days left before Christmas, each and every recipe that I share feels so important. I know this sounds insane, but it’s truly so important to me to only give you guys the best of the best recipes, especially during the holidays! I had three recipes that could have potentially been today’s post, each perfect for this time of year. Choosing just one took me forever…and ever. So many recipes I need to share…not enough time.
As you can see, these insanely delicious Brussels Sprouts are the recipe I chose, and for two very important reasons.
Reason one, these brussels sprouts are one of the most addictive recipes to come out of my kitchen. Yes, I am talking about brussels sprouts. A vegetable that is beyond GOOD. There is no doubt these sprouts are extra special and I am so excited to share this (easy) recipe.
Reason two, I did a poll on Instagram the other day asking you all what recipes you still needed for Christmas. Brussels sprout recipe was the most repeated response.
SO, for those two reasons, these brussels sprouts are the recipe you all get to see before Christmas. I hope you love them as much as I do.
Are very simple.
Start with the brussels sprouts and the bacon. There are a couple of tricks to getting the perfect crispy brussels sprout.
My first trick is to cook the sprouts at a high heat temp, cut side down on a baking sheet. They will soften in the center and get extra crispy on the outside.
The second trick? Cooking the brussels sprouts and the bacon together all on one baking pan. Not only does this save you a giant mess and so much time, but what ends up happening is that the brussels sprouts roast in the bacon fat adding yet another layer of delicious flavor.
While the brussels sprouts and bacon are roasting, make the salted honey glaze/vinaigrette. This was inspired by my shredded brussels sprout salad vinaigrette and it’s without a doubt one of my favorite things to drizzle over top of brussels sprouts…or any vegetable for that matter.
You will want to boil the honey on the stove for a minute to help it thicken and turn into more of a glaze. Once the honey has boiled a minute, remove it from the heat and add in tangy apple cider vinegar and a good pinch of flaky sea salt.
Sweet, spicy, and tangy…truly nothing more delicious.
When the brussels sprouts have finished roasting, toss them with the salted honey vinaigrette. Then add plenty of cheese. I love using goat cheese, but a nutty Manchego cheese or salted Parmesan would be delicious too.
Add juicy pomegranates.
Done and done.
Super Simple. So. Delicious.
What can you serve these brussels sprouts with?
Literally anything and everything. If you’re serving up Christmas Eve or Christmas Day dinner, I highly recommend my roasted beef tenderloin or herb butter turkey. Then, add these cheesy potatoes, my favorite winter salad, and a buttery parker house roll to complete the holiday meal.
And just like that, we have a complete dinner menu…that’s not only easy, it is so VERY GOOD.
So after all that, what’s your opinion? Did I share the right recipe? Are you excited to make brussels sprouts this Christmas?
My hope is, that most of you are saying yes, yes, and YES. Because as I said, these are insanely delicious, highly addicting and one of my favorite recipes I’ve shared this season. And timing-wise, I hope it’s what you all are looking for!
And with that, I will meet you back here tomorrow…and with a delicious Christmas breakfast I’m excited to share!
If you make this these roasted bacon brussels sprouts with salted honey, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Roasted Bacon Brussels Sprouts with Salted Honey
A great quick and easy holiday side dish...and always one of the first to disappear!
- 1 pound brussels sprouts, halved
- 3 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 4 thick-cut bacon slices, chopped
- 1/4 cup honey
- 1 pinch crushed red pepper flakes
- 3 tablespoons apple cider vinegar
- 2 tablespoons salted butter
- 1 teaspoon fresh orange zest
- 4 ounces goat cheese, crumbled, or use grated Manchego cheese
- 1 cup pomegranate arils
1. Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 425 degrees F.
2. On a rimmed baking sheet, toss together the brussels sprouts, olive oil, and a pinch each of salt and pepper. Lay the brussels sprouts cut side down on the baking sheet. Sprinkle the bacon around the sprouts. Roast the brussels sprouts on the lower oven rack until deeply browned and the bacon crisp, 20 to 25 minutes.
3. Meanwhile, in a small saucepan, bring the honey and crushed red pepper flakes to a boil over medium heat. Boil 1 minute. Remove from the heat and stir in the apple cider vinegar, butter, orange zest, and a pinch of salt.
4. Remove the brussels sprouts from the oven and drizzle the honey over the sprouts. Transfer the sprouts to a serving plate and top with goat cheese and pomegranate arils. Serve warm...and ENJOY my favorite side dish.
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