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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.

overhread photo of Roasted Bacon Brussels Sprouts with Salted Honey

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.

Roasted Bacon Brussels Sprouts on baking sheet before plating

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.

overhead close up photo of Roasted Bacon Brussels Sprouts with Salted Honey

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!

overhead close up photo of Roasted Bacon Brussels Sprouts with Salted Honey with spoon on plate

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.



  • 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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  1. The Brussels sprouts didn’t roast well and ended up really soft. Had to put them on broil in the end to crisp them. The sauce was tricky for me as boiling the honey make it very liquid-y. Any recommendations on how to get the sauce thick and glaze like?

    1. Hey Kim,
      Thanks for giving the recipe a try, sorry to hear you had issues. Was there anything you adjusted? The sauce really shouldn’t be all that thick, but if you want it thicker just boil longer. I hope this helps for next time! xTieghan

    1. Hey Emily,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

    1. Hey Steph,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

    1. Hi Susan,
      Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT

  2. 5 stars
    The Brussels were a hit at Christmas this year. Extra bonus that they were super easy andddd beautiful with the pomegranate.

  3. Different and perfect side. I made it for Thanksgiving for my husband’s side. It was a huge hit. Making it for Christmas for my side. Didn’t want them to feel cheated!

    1. Hi Katrina,
      Sure, feta or blue cheese would be great. I hope you love the recipe, please let me know if you give it a try! xTieghan

  4. 5 stars
    I just made this this AM as a test run for our church dinner on Sunday. This is going to be a big hit…..I can’t stop eating!

    1. Hi Cindy,
      Fantastic! Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Happy Holidays!? xx

    1. Hi Abbi,
      Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan

  5. 4 stars
    So so delicious!! Just a bit too “saucy” – so I’d say you could use the same amount of sauce for 2lbs of Brussels rather than the 1lb it calls for. Or, half it.

    1. Hey Caitlin,
      Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan

  6. 5 stars
    Have made these delightful Brussels Sprouts for many occasions over the last year. They are beyond DELICIOUS!!! Highly recommend as a side for a holiday, a nice meal…or just as a treat for a casual dinner at home. 🙂

  7. 5 stars
    Made these for Thanksgiving and they were a total hit! I trimmed the bacon really well to keep the meat and avoid a lot of the fat. The pomegranate and machego make it!

  8. 4 stars
    These were a big hit this year! I’d suggest making a few changes though. I had to triple this recipe for our family and found several things I will change for next year. First I’d reduce the amount of olive oil by half. Adding the full amount only added more “wetness” then needed. I’d also only make 1 serving of the sauce for my tripled amount because that also is way to much liquid and takes away from the brussel sprouts crispy aspect. Lastly, I found one 5 oz log of goats cheese was enough for my tripled batch as well as 5oz of pomegranates.

    1. Hi there,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

  9. 5 stars
    I made these a few days ago to test before Thanksgiving and they truly are the best brussels sprouts I have ever had! Thank you!!
    Question about the do-ahead as I am prepping today for thanksgiving (and not sure you will even see this today! lol!). Can I make the salted honey vinaigrette today (Wednesday) and store in refrigerator until I roast the BS tomorrow for dinner? I’m assuming it will be ok (I will reheat on stove beforehand) since it’s basically a viniagrette but was hoping to check with you! Hope you have a wonderful thanksgiving!

    1. Hi Debbie,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Yes, totally fine to make the vinaigrette ahead of time. Happy Thanksgiving! xTieghan

  10. Hi Tieghan,
    I’m not a fan of apple cider vinegar. Do you think I could substitute with white wine vinegar? Thanks!!

    1. Hi Chelsea,
      Yes, that should be just fine to use. I hope you love the recipe, please let me know if you give it a try! xTieghan