Next Post
Easy Gingerbread Brioche Cinnamon Rolls.
This post may contain affiliate links, please see our privacy policy for details.
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.
All set to make this the morning of Thanksgiving. What is the best results for re-heating at dinner time?
Hi Nancy,
If you can, I would wait to roast them for dinner, otherwise just cover with foil to reheat. I hope you love the recipe! xTieghan
Do you think you could make these the day before or do you recommend making them the day of? Thanks!!
Hey Stephanie,
I would prep everything the day before and then bake when you are ready to serve. I hope you love this recipe. Happy Thanksgiving! xTieghan
Hi,curious if warming honey is a necessary step or can be skipped and just mixed with other ingredients like a dressing?
Hey Agne,
I would warm the honey for best results. Please let me know if you give the recipe a try! xTieghan
Hey Tieghan!
How would you reheat these when you got to your host’s house?
I’d dress them after reheating.
Hey Kate,
I would cover with foil and reheat on low. I hope you enjoy the recipe, please let me know if you give them a try! xTieghan
Made these for early Thanksgiving last weekend and they people loved them! I only wish I had made more. Thanks, Tieghan!
Hey Lizzy,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
Ok so, I used to be a die hard Brussels sprouts with pancetta and chestnut fan but this recipe has definitely replaced all previous ways. It doesn’t require pre boiling and you just whack it in the oven and make the honey. Sensational!
Hey Marissa,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
I can’t wait to try this! Are the brussel sprout frozen or fresh? does it matter?
Hey Adriana,
I would recommend using fresh brussel sprouts for this recipe. I hope you love the dish, please let me know if you give it a try! xTieghan
So excited to try this for thanksgiving! Can I air dry instead? If so what temp and time? Thanks!
Hey Rebecca,
Sorry, I have not tried this recipe in the air fryer so I am unsure of the time/temp. Please let me know if you give it a try! xTieghan
So wondering would this work if I added carrots? Or what other veg would you suggest?
Hey Nita,
Sure, carrots would also be great here! I hope you love this recipe, please let me know if you give it a try! xTieghan
If I am reading your Thanksgiving 2021 guide correctly, it says we can make this side ahead of time. If so, can you please provide more information on how to store/reheat/etc. ? Thanks so much!
Wondering the same.
Also wondering how you make this ahead. Maybe just the vinaigrette can be made in advance?
Hey Juliana,
You could make the vinaigrette in advance and have everything on your sheet pan ready to go. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hey Colleen! Yes, you can! Just store in the fridge without the honey sauce or pomegranates added, then warm in the oven at 375 and toss with the sauce and pomegranates before serving. Hope that helps and happy thanksgiving!
can’t wait to try this for thanksgiving but i have one question…what can i replace the bacon with? i don’t eat pork, is there another cut i can use that isn’t pork?
Hi there! You can use turkey bacon if you’d like! 🙂 xTieghan
Any tips for cooking these ahead of time for a thanksgiving dinner?
Hi there! I haven’t tried making these ahead of time, so I’m not sure! xTieghan
This was SO good! Sadly, was in a small cabin town that didn’t have Pom arils, but it was delicious regardless. I’ll likely use half the apple cider vinegar next time, as I’d prefer a little more subtle flavor from that. Can’t wait to make again with the Pom arils addition!
Hey Bri,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan
4-stars for this recipe is a crime! This is 100% a 5-star creation. This will become a staple way to make brussel sprouts for myself now.
Hey Star,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
This is the best brussel sprouts recipe I’ve ever tasted!!! I now make it twice a year, once at Christmas and once during the spring when pomegranates are shipped from the southern hemisphere (their autumn). It’s fantastic! Thank you for making this vegetable palatable;-)
Hey Allison,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan