Description
Delicious roasted Brussels sprouts with crispy bacon, seasoned with garlic and pepper, and finished with a sweet and tangy balsamic-honey glaze with a hint of sriracha for a subtle kick.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds fresh Brussels sprouts
- 4 ounces bacon, diced
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
Glaze
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 teaspoons honey
- 1/2 - 1 teaspoon sriracha
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with foil to make cleanup easier.
- Prepare the Brussels sprouts: Trim the bottom off the sprouts, remove any dry outer leaves, and slice them lengthwise. Leave any small sprouts under 1 inch in diameter whole.
- Season the sprouts: Place the sprouts in the foil-lined pan, drizzle with olive oil, and sprinkle with kosher salt, garlic powder, and pepper. Toss them well to coat evenly.
- Arrange on the baking sheet: Spread the sprouts cut side down in a single layer so they don’t touch. Distribute the diced bacon pieces evenly between the sprouts.
- Bake: Roast for 25 minutes or until the Brussels sprouts are tender yet firm. If the bacon isn’t crispy by then, remove the sprouts and continue cooking the bacon until crisp.
- Prepare the glaze: In a small bowl, whisk together balsamic vinegar, honey, and sriracha until combined.
- Glaze and serve: Drizzle the glaze over the roasted Brussels sprouts and bacon. Toss gently to combine and serve immediately.
Notes
- For a simple balsamic flavor, omit honey and sriracha and toss sprouts with 1 1/2 tablespoons balsamic vinegar after roasting.
- Honey balsamic variation: whisk honey with balsamic and toss with sprouts and bacon after cooking.
- Lemon Parmesan: add 1/4 teaspoon dried thyme and 1/4 teaspoon dried rosemary before roasting; toss with lemon juice, lemon zest, and optionally Parmesan cheese after cooking.
- Maple Dijon glaze: toss cooked sprouts with balsamic vinegar whisked with Dijon mustard and maple syrup for a sweet and tangy finish.
- Add cranberries and walnuts on the baking sheet for a sweet and nutty variation.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 20 mg
