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Honey-Glazed Roasted Brussels Sprouts with Bacon

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This vibrant side dish transforms Brussels sprouts into caramelized, crispy bites with the rich addition of beef bacon and a sweet-tangy maple-Dijon glaze. Roasting at high heat ensures golden edges and tenderness inside, while the separate crispy bacon and the warm honey glaze make this irresistible. Serve alongside hearty mains for a show-stealing plate everyone will love.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels Sprouts
  • 1 pound Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Bacon
  • 6 slices beef bacon cut into 1-inch pieces
For the Maple-Dijon Glaze
  • 1/4 cup maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp balsamic vinegar
  • 1/4 tsp red pepper flakes optional, for heat

Equipment

  • Large bowl
  • 2 baking sheets
  • Small saucepan
  • Stirring spoon
  • Oven

Method
 

  1. Set your oven to 425°F (220°C) and let it preheat.
  2. Combine the halved Brussels sprouts with olive oil, honey, salt, and black pepper in a large bowl. Stir to evenly coat, then spread them out in a single layer on a baking sheet.
  3. Arrange the beef bacon pieces separately on a second baking sheet.
  4. Place both trays in the oven and roast for 20–25 minutes, turning the sprouts and bacon halfway through, until the Brussels sprouts are browned and the bacon is crisp.
  5. While everything roasts, add the maple syrup, Dijon mustard, balsamic vinegar, and optional red pepper flakes to a small saucepan. Simmer over medium heat for 3–4 minutes, until the glaze thickens slightly.
  6. Mix the roasted Brussels sprouts with the crispy bacon in a bowl. Drizzle the warm maple-Dijon glaze over top, toss to coat, and serve immediately.

Notes

For extra heat, add more red pepper flakes to the glaze. You can substitute pork bacon for beef bacon; cook it the same way on a separate tray to keep it crisp. To make it vegetarian, omit the bacon and add smoked paprika or toasted nuts for smokiness and crunch. To prepare ahead, make the glaze up to two days in advance; gently reheat before serving. Store leftovers in an airtight container in the refrigerator for up to three days. To restore crispness, reheat in the oven rather than the microwave, and drizzle with additional glaze after warming if desired.

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