If you are reluctant to try Brussels sprouts, this is a recipe for you. They’re absolutely delicious and you’ll wish you made more! Maybe its the sweet and tangy glaze, or the yummy, crispy bacon..
Brussels sprouts are a versatile vegetable, but if you’ve never cooked them before, it can be hard to come up with something tasty that’ll ease your family into enjoying them. When I had to cut so many things from my diet, I needed a green vegetable that didn’t have to be fried or covered in butter, and I hated green veggies! Turns out, I loved these prepared this way, and good thing because sprouts were one of my 15 safe foods so I ate them every other day for over a year and a half!
This recipe has very little prep and doesn’t take much time or babysitting, so its a great side for any meal.
Start with a bag of sprouts, we find ours at Trader Joe’s in a one pound bag, or Costco in a two pound bag. They last a long time in your fridge, so no problem if you have extras!! Some bags are labeled “steam in bag” or “ready to eat” but I still always rinse them, trim off the bottoms, peel off the outer layer, and cut the larger ones in half. Then throw them in a bowl to coat with olive oil, salt and pepper. Any fat could be substituted, rendered bacon fat would be particularly delicious, just melt it down if it’s solid at room temperature.
Line a baking sheet with parchment paper and spread out the brussels sprouts in a single layer. Then cut two slices of bacon into 1/4″ strips. Place each strip on top of each sprout.
Throw them into the oven at 425 degrees for 18 minutes. When the timer rings, carefully pull the baking tray out and dump them back into the same bowl you used before, I like to just lift the parchment paper off the tray and funnel them into the bowl. Stir the sprouts with the honey, apple cider vinegar (we like Braggs Organic Apple Cider Vinegar), and red pepper flakes (if you’re using them).
Lay them back onto the parchment paper on the baking tray and throw them back in the oven for 12-16 more minutes until they’re your desired doneness. We like ours with a little browning.
Honey Glazed Brussels Sprouts with BaconPrint Recipe
- 1 pound of Brussels sprouts
- 2 tbsp olive oil
- salt and pepper
- 2 strips of bacon
- 1 tbsp raw, local honey
- 2 tsp apple cider vinegar
- dash of red pepper flakes (optional)
Heat oven to 425 degrees
Trim off the bottom of each sprout and peel off the outside layers. Cut large sprouts in half
Toss peeled and cut sprouts with olive oil, sat and pepper
Line baking sheet with parchment paper and spread sprouts in an even layer.
Cut bacon into 1/4" strips and lay each piece on top of each sprout.
Bake at 425 for 18 minutes.
Take sprouts out, toss with honey, ACV, and red pepper flakes (optional).
Spread them back onto your baking sheet and return to oven for 12-16 minutes until preferred doneness. We like ours slightly browned.
Modifications- You can use any vinegar if apples aren't safe. Balsamic vinegar is tasty, just make sure it's a pure vinegar without caramel coloring or other additives. You can also use a different sweetener. Maple syrup is great for this! Any fat will work too. We sometimes strain our bacon fat from breakfast and heat it up until it's in its liquid state which makes these fantastic! Other options would be coconut oil, avocado oil, beef tallow, duck fat, etc.
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