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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.
The details.
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, since I’m on a roll here with the holiday menu, I’d recommend these Santa cookies and my white Christmas cranberry layer cake for dessert.
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!
Roasted Bacon Brussels Sprouts with Salted Honey
Servings: 6
Calories Per Serving: 332 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
Just made these as a side dish alongside a Rib Roast for Christmas dinner and they were amazing! Everyone loved them. Thank you!
Hi! Thank you so much for giving the recipe a try! Hope you have a wonderful New Year! 🙂 xT
This looks so tasty! Would that be a good salad to eat the next day as lunch? Or which of your brussel sprout recipes would you recommend as a cold salat?
The BEST!!! Now I only make Brussels sprouts this way
Thank you so so much for giving the recipe a try! So glad you enjoyed it! xT
I made these for Thanksgiving this year .. wow, so good! I sub’d pancetta for the bacon .. but otherwise followed the recipe. Roasted the spouts & pancetta earlier in the day then warmed in the oven for 10 minutes before serving & added the delicious glaze!! I plan on making them again tonight with a steak but maybe will sub the honey for maple syrup to mix it up! But all in all .. a FAB side dish for Thanksgiving or anytime!
Hey Amy,
I love to hear that this recipe turned out well for you, thanks for making it and your review! Happy Sunday! xT
have made this off and on since 2019 and the only sub I make is prosciutto for bacon (mine was always very greasy with bacon even though I liked the smokiness!) and every single time, it’s gone in seconds. the orange zest plus the pomegranate seeds and the subtle spice works amazing!
Hi Keaton,
Thank you so much for making this recipe so often! I love to hear that it has been enjoyed for so many years! xT
I have made these so many times and they are always a hit. This year, I have to make them a day ahead – oven space/timing is limited the day of! If I make them the day before and warm them up the following day, should I hold off on doing the salted honey until after I reheat?
Hey Flannery,
Wonderful!! Thanks for making this recipe so often:) Yes, I would go ahead and wait to add the honey for reheating! Happy Thanksgiving! xT
Thanks so much for your quick response! Happy Thanksgiving!
Hi!
Would this recipe allow for substituting fresh Green Beans for the Brussels sprouts? I am excited to try it with either veggie!
Leina
Yes, that would be super yummy! xT
Thoughts on a substitution to make this vegetarian but still get the salty/umami flavor?
Hi Erica,
I would just skip the bacon here, I really don’t don’t think you’re going to lose a whole lot of flavor:) Please let me know if you have any other questions! xx
Tieghan,
You have made my life so much better — not just with delicious recipes, but with your creative flavor combinations that I can apply to other things I cook! I never would’ve thought to pair goat cheese & pomegranate with roasted veggies!!
Hey Katie,
Happy Wednesday! ❄️ Awe, thanks so much for your kind message! I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
This recipe is a new staple at family holiday parties. The cheese and pomegranate seeds add a great twist, I wouldn’t make this recipe without them!
Hey Ali,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Loved this. Recipes like this will definitely et me to eat more Brussels sprouts.
Hey Djienne,
Amazing!! I appreciate you making this dish and sharing your review, so glad to hear it was a winner! xT
I’ve made this recipe 3 times and it is always absolutely delicious! The first time I followed the recipe verbatim. The second time I used dates instead of the pomegranate and I liked that even more. The best part is of course the leftovers! Great recipe! 😊
Hey Elizabeth,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx