Bacon-Wrapped Stuffed Chicken Breast
Easy, savory bacon-wrapped stuffed chicken breast — perfect for weeknight dinners or holidays. Step-...
35
total time
4
servings
280 kcal
calories
Introduction: Why These Brussels Sprouts Work
Brussels sprouts are often misunderstood vegetables that transform beautifully when roasted until caramelized. This recipe for Honey-Glazed Roasted Brussels Sprouts with Bacon combines sweet, savory and smoky flavors to convert even skeptical eaters. The method is straightforward: halved sprouts are tossed with olive oil, salt and pepper, then roasted until tender and golden. Crisped bacon pieces are added for a smoky crunch while a simple honey-mustard glaze is whisked and drizzled at the end to coat each sprout with glossy sweetness. The contrast of textures — crisp edges, tender centers, and crunchy bacon — makes this dish irresistible as a side for weeknight dinners or holiday feasts. With flexible timing and easy ingredient swaps, it adapts to gluten-free and low-sugar diets by adjusting the glaze. In this article you will find detailed ingredient lists, step-by-step instructions, timing tips, and variations to suit dietary preferences. There are also make-ahead suggestions, oven and pan alternatives, and pairing recommendations for proteins and sides. Whether you are serving family or entertaining guests, these sprouts deliver bold flavor with minimal fuss. Read on for a complete guide to perfect honey-glazed roasted Brussels sprouts with bacon, including common pitfalls and how to avoid them. Follow these tips and you'll get consistent results every time. Guaranteed success.
Ingredients: What You Need (Serves 4)
Ingredients for Honey-Glazed Roasted Brussels Sprouts with Bacon are simple and easy to source. This list serves four as a side; scale up for larger gatherings. You will need 1.5 pounds (about 680 grams) of fresh Brussels sprouts, trimmed and halved for even cooking. Use 6 ounces (about 170 grams) of thick-cut or regular bacon, cut into 1/2-inch pieces; pancetta or turkey bacon can substitute if preferred. For the glaze combine 2 tablespoons of honey, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar or lemon juice for brightness. To roast, use 2 tablespoons of olive oil or avocado oil and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste. For optional texture and flavor, consider 1/3 cup toasted pecans or walnuts, 2 tablespoons of grated Parmesan cheese, or a pinch of red pepper flakes for heat. Fresh herbs like finely chopped parsley or thyme leaves add freshness when sprinkled before serving. For low-sugar versions swap honey for a sugar-free maple syrup alternative and reduce quantity to one tablespoon. If dietary restrictions require vegan options, omit bacon and roast with smoked paprika and crispy smoked tofu or tempeh. Always choose firm, bright green sprouts without yellowing leaves for best results.
Equipment and Prep: Tools and Techniques
Before you begin, gather a few essential pieces of equipment to make the cooking process smooth and efficient. A large rimmed baking sheet or roasting pan is ideal to allow sprouts to spread out in a single layer; overcrowding prevents caramelization. Line the sheet with parchment paper or a reusable silicone mat for easy cleanup, or use aluminum foil if you prefer. A sharp chef's knife and a sturdy cutting board make trimming and halving sprouts quick and consistent; uniform size ensures even cooking. Use a mixing bowl large enough to toss sprouts and bacon together with oil and seasonings. If you have a silicone spatula or tongs, they help turn sprouts halfway through roasting without breaking them. A small whisk or fork is handy to emulsify the honey-mustard glaze. For crispier results try a cast-iron skillet that can be transferred to the oven; heat it first, then add sprouts and bacon to get an extra sear. An instant-read thermometer is not necessary for Brussels sprouts but useful if you are roasting alongside meats. Finally, have a cooling rack or plate ready to drain excess fat from bacon once cooked. Proper prep and the right tools cut total cook time and improve final texture and flavor. Plan a quick cleanup.
Step-by-Step Cooking Process
Start by preheating your oven to 425°F (220°C) to ensure a hot environment that encourages caramelization. While the oven heats, trim the Brussels sprouts: remove any loose outer leaves and slice off the stem ends, then halve each sprout through the stem so cut sides get direct heat. In a large bowl toss the halved sprouts with olive oil, kosher salt and freshly ground black pepper until evenly coated. Spread them cut-side down on a rimmed baking sheet with space between pieces; this promotes browning. Scatter the bacon pieces among the sprouts so rendered fat collects and crisps both elements. Roast on the middle rack for 18 to 22 minutes, checking at around 12 minutes to stir gently if necessary; thicker sprouts may need up to 25 minutes. Look for deep golden edges and tender interiors. While roasting, whisk together honey, Dijon mustard and apple cider vinegar to make the glaze; warm it briefly in a small saucepan or microwave to thin if needed. Once sprouts are roasted, remove the pan and immediately toss with half the glaze so heat helps it adhere. Return to the oven for 2 to 3 minutes if you want sticky sheen, then finish by sprinkling cooked bacon and remaining glaze to taste. Serve warm.
Glaze, Seasoning and Creative Variations
A great glaze balances sweetness, acidity and a hint of mustard or heat to brighten roasted Brussels sprouts. The basic honey-mustard glaze in this recipe pairs 2 tablespoons honey with 1 tablespoon Dijon mustard and 1 tablespoon apple cider vinegar; the mustard adds tang and body while the vinegar cuts sweetness. If you prefer more acidity, increase cider vinegar to 1.5 tablespoons or swap for fresh lemon juice for a cleaner citrus note. For a deeper flavor profile, incorporate 1 teaspoon soy sauce or tamari to introduce umami; reduce salt elsewhere if you add soy. To introduce heat, stir in 1/4 to 1/2 teaspoon crushed red pepper flakes or 1/2 teaspoon sriracha into the glaze. For nutty richness, finish with a tablespoon of browned butter stirred into the glaze once warm. Those avoiding honey can substitute 1 tablespoon maple syrup or agave nectar, and reduce quantity for less sweetness. For a savory twist omit sweetener and add 1 teaspoon chopped anchovy or 1 tablespoon miso dissolved in the vinegar. Freshly cracked black pepper and flaky sea salt added at the end amplify flavors; a scattering of toasted nuts, shaved Parmesan, or pomegranate arils offer contrasting textures and presentation. Taste as you go and adjust elements to match your flavor preference.
Final Presentation and Serving Suggestions
Serving honey-glazed roasted Brussels sprouts with bacon is as much about presentation as it is flavor. Transfer sprouts to a warm serving platter or shallow bowl so they retain heat while guests help themselves. Arrange them cut-side up and scatter the crisped bacon pieces evenly; the contrast of glossy glaze and crispy bacon is visually appealing. Drizzle any remaining glaze over the top, then finish with a sprinkling of flaky sea salt and freshly cracked black pepper to heighten taste. For color contrast and freshness add a tablespoon or two of finely chopped fresh parsley or chives and consider a handful of toasted nuts — pecans or walnuts work especially well — for extra crunch. If you like a pop of brightness, scatter pomegranate arils or a few lemon zest shavings across the platter. For a richer finish, shave a little Parmesan or Pecorino over warm sprouts right before serving so the cheese melts slightly. Serve immediately to preserve crisp textures; provide a slotted spoon so guests can drain excess pan juices. This side pairs exceptionally well with roast chicken, glazed ham, pan-seared salmon, or vegetarian mains like mushroom risotto. For family-style meals set alongside warm grains, roasted root vegetables and a simple green salad to round out the plate.
Make-Ahead, Storage and Reheating
Make-ahead options make this dish convenient for busy schedules and holiday planning. Roast the Brussels sprouts and cook the bacon separately up to one day in advance. Store them in separate airtight containers in the refrigerator; recombining before serving yields fresher textures. When ready to serve reheat the sprouts on a rimmed baking sheet in a 400°F (200°C) oven for 6 to 8 minutes to revive crisp edges, then add crisp bacon and warm glaze. If you prefer stovetop reheating, warm a skillet over medium-high heat, add a splash of oil, then toss until edges re-crisp. Avoid microwaving if you want to maintain crispness, though it works for time-saving purposes—reheat briefly and finish under the broiler to restore brown spots. Leftovers keep 3 to 4 days refrigerated. For longer storage freeze cooled sprouts and bacon on a sheet tray until firm, then transfer to freezer bags for up to 2 months; thaw overnight in the refrigerator before reheating. To freeze glaze, seal in a small container and defrost gently before use. Always taste and adjust seasoning after reheating; a quick squeeze of lemon or a few pinches of salt can brighten flavors that muted in storage. Label containers with date to track freshness and avoid food safety issues as needed.
Pairings, Tips and Troubleshooting
Pairing and troubleshooting tips ensure your honey-glazed Brussels sprouts consistently shine. For complementary flavors, serve with protein options like roast pork that mirrors the glaze’s sweetness, roast chicken seasoned simply with salt and pepper, or pan-seared salmon to contrast crisp sprouts. Vegetarian mains such as lentil daal, creamy polenta, or mushroom stroganoff also marry well with the dish’s savory-sweet elements. For wine pairings choose a medium-bodied white like Chardonnay or a light red like Pinot Noir; sparkling wines and cider cut through richness. Troubleshooting common issues: if sprouts are mushy, they were likely overcrowded or cooked at too low a temperature—use higher heat and single layers. If sprouts are bitter, trim the stem and remove discolored leaves; choose fresher produce. Soggy bacon can be crisped by cooking separately until deeply browned. If the glaze slides off, warm it slightly and toss sprouts immediately while they are hot so the glaze adheres; a brief return to the oven helps set a sticky sheen. Adjust seasoning at the end because flavors concentrate during roasting. Finally, practice timing once or twice to match your oven and preferred level of caramelization—you’ll nail this side every time. Keep a close eye near the end of roasting — sugars can burn quickly. Enjoy. Serve immediately. Always.
Honey-Glazed Roasted Brussels Sprouts with Bacon
Crispy honey-glazed roasted Brussels sprouts with smoky bacon — easy step-by-step recipe, tips, and variations for perfect caramelization.
total time
35
servings
4
calories
280 kcal
ingredients
- 1 lb Brussels sprouts, trimmed and halved 🥦
- 4-5 slices of bacon, chopped 🥓
- 2 tbsp olive oil 🌿
- 2 tbsp honey 🍯
- 1 tbsp balsamic vinegar 🍶
- 1/2 tsp garlic powder 🧄
- Salt and pepper to taste 🧂
- Fresh thyme or rosemary (optional) 🌿
instructions
- Preheat your oven to 400°F (200°C).
- Trim the Brussels sprouts by removing any tough outer leaves and cut them in half lengthwise.
- Cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes, then transfer to a paper towel-lined plate to drain.
- In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper until well coated.
- Spread the Brussels sprouts evenly on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, stirring once halfway through to ensure even cooking.
- While the Brussels sprouts are roasting, combine honey and balsamic vinegar in a small saucepan and heat over medium heat, stirring frequently for 2-3 minutes until the mixture thickens into a glaze.
- Once the Brussels sprouts are roasted and golden, transfer them to a serving bowl, drizzle the honey-balsamic glaze over them, then add the crispy bacon pieces and gently toss to combine.
- If using, garnish the dish with fresh thyme or rosemary sprigs for extra aroma and flavor.
- Serve the honey-glazed roasted Brussels sprouts with bacon hot as a delicious side dish to your favorite meal. Enjoy!
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