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Brussels sprouts really get a bad rap. Most people say they hate them – but that’s because most people have never really tried them. If the only Brussels sprouts you’ve ever tasted were the frozen kind, boiled and served plain with no sauce or seasoning, of course you’d think they were bitter and disgusting.
But fresh Brussels sprouts are a completely different story. Young, green sprouts, fresh off the stalk, have almost none of that bitterness most people hate – especially after a nice oven roasting that brings out all their flavor.
If you still don’t believe me, just take a look at this recipe. The little sprouts are tossed with a mixture of olive oil, balsamic vinegar, bacon, and garlic, roasted until they’re tender, and then tossed with a mixture of honey and more balsamic vinegar. After a treatment like that, what veggie wouldn’t taste good? Give it a try, and I promise you’ll never think about Brussels sprouts the same way again.
For the best texture, I recommend roasting them shortly before serving. You can trim and halve the Brussels sprouts and prepare the honey-balsamic mixture ahead of time, then keep everything refrigerated separately until you’re ready to cook.
Start with dry Brussels sprouts and give them plenty of room on the baking sheet. If they’re crowded together, the moisture they release can steam them instead of letting the edges brown.
Fresh Brussels sprouts work best for this recipe because they roast and brown more easily. Frozen Brussels sprouts contain more moisture and will usually have a softer texture once cooked.
Yes. Maple syrup can be substituted for the honey if you prefer. It pairs especially well with the bacon and balsamic vinegar.
How to Make Honey Bacon Brussels Sprouts
1 tablespoon honey
3 tablespoons balsamic vinegar, divided
2 pounds brussels sprouts, cleaned and cut in half
1 tablespoon olive oil
5 slices bacon, Uncooked, and diced
3-4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
- Preheat oven to 400 degrees F. In a small bowl, mix together honey and 1 tablespoon balsamic vinegar. Set aside. This will be used after baking is done.
- Next place brussels sprouts onto baking sheet.
- Add the remaining balsamic vinegar, olive oil, bacon and garlic to the top of sprouts. Season with salt and pepper and toss together until everything is evenly coated.
- Place into oven and bake for 13-15 minutes, or until sprouts are tender.
- After you remove from the oven, toss sprouts in honey/balsamic mix you made in step 1 and serve.
More Brussels Sprout Recipes We Love
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Honey Bacon Brussels Sprouts
The Honey Bacon Brussels Sprouts are tossed with a mixture of olive oil, balsamic vinegar, bacon, and garlic, roasted until they’re tender.
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Preheat oven to 400 degrees F. In a small bowl, mix together honey and 1 tablespoon balsamic vinegar. Set aside. This will be used after baking is done.
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