This simple recipe for Honey, Bacon and Balsamic Brussels Sprouts is the perfect thing for your holiday table! Brussels sprouts are roasted so that they're tender in the middle but crisp on the outside before being finished with sweet honey, tangy balsamic vinegar and salty bacon pieces for an addictive side dish guaranteed to win over sprout-haters in just 30 minutes!
We know so many people have a love / hate relationship with brussels sprouts making them sometimes a controversial addition to the Christmas or Thanksgiving table.
Lots of people solve this by making a sprout salad or cooking shredded sprouts, but we think our favourite way to cook brussels sprouts is so much easier: roasting them (don't boil them!) then tossing them with the simple flavours of bacon, honey and a good balsamic vinegar that you probably already have to hand!
Why you will love this roasted brussels sprouts recipe:
- The sticky honey and balsamic glaze makes this a flavourful brussels sprouts recipe everyone will love.
- By roasting the sprouts instead of boiling them you're guaranteeing tender middles while keeping a lovely crisp exterior.
- You can easily make these vegetarian by swapping the bacon lardons for flaky sea salt, and vegan by switching the honey for maple syrup.
Ingredients:
Brussels sprouts - if you can buy the kind still attached to their stalk do, as these will stay fresher for longer.
Sunflower oil - or any other neutral tasting oil for roasting.
Bacon lardons - smoked or unsmoked will both work here depending on your preference. Pancetta would be a good swap too!
Honey - runny is best, and if you don't have any to hand maple syrup will work here too.
Balsamic vinegar - for the best results choose a good quality one that is syrupy, not totally runny like red or white wine vinegar.
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Directions:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Fry the lardons until crisp and set aside.
TWO: Remove the woody ends from the sprouts. Place the sprouts on a baking sheet, toss in a little oil and roast at 180c for around 20 minutes until golden.
THREE: Once the sprouts are done, add the lardons, balsamic and honey and pop back in the over for a final 5 minutes.
Frequently Asked Questions
These sprouts are best eaten as soon as they're made, but you can cook the bacon lardons ahead to make things a little easier on you!
Let us guess... you've doubled the recipe? If you do this make sure you use two baking trays to roast the sprouts because if you crowd them on the pan too much their outsides won't brown or crisp properly!
Other recipes you might enjoy:
If you're looking for more delicious ways with brussels sprouts, you'll love our Shaved Brussels Sprout Salad with Parmesan and our Easy Brussels Sprout Salad with Bacon and Almonds. If it's simple vegetable side dishes you're looking for, you can't go wrong with our Easy Maple Butter Glazed Carrots, Simple Cheesy Baked Leeks, or our Easy Air Fryer Honey Glazed Parsnips would go really well with these sprouts!
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintHoney, Bacon & Balsamic Roasted Brussels Sprouts
This simple yet delicious recipe for Honey, Bacon & Balsamic Roasted Brussels Sprouts is the perfect side dish for your festive table, ready in just 30 minutes!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: British
- Diet: Gluten Free
Ingredients
- 400g brussels sprouts
- 1 tbsp sunflower oil
- 200g bacon lardons
- 1 tbsp honey
- 1 tbsp balsamic vinegar
Instructions
- Remove the woody ends from the sprouts.
- Place the sprouts on a baking sheet, toss in a little oil and roast at 180c for around 20 minutes until golden.
- Meanwhile fry the lardons until crisp and set aside.
- Once the sprouts are done, add the lardons, balsamic and honey and pop back in the over for a final 5 minutes.
Notes
These sprouts are best eaten as soon as they're made, but you can cook the bacon lardons ahead to make things a little easier on you!
Leave a Reply