Want to add balsamic honey Brussel sprouts to your holiday dinner menu? This simple, delicious Brussel sprouts with bacon and balsamic vinegar glaze is topped with pecans making it the perfect side dish recipe for your next holiday meal.
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Do you need a little something extra to enjoy Brussels sprouts? Maybe something sweet and savory to cut the bitter flavor of the sprouts? If so, then this honey balsamic Brussels sprouts recipe is definitely for you.
These sprouts are roasted with bacon to give them some savory flavor, and then drizzled with a honey balsamic glaze to add some extra sweetness. Topped with chopped pecans for some next-level crunch, this is the ideal way to enjoy Brussels sprouts.
What you’ll need to make this recipe:
- Fresh Brussels sprouts – these are found in the produce section of the grocery store. If fresh are out of season or unavailable, grab a couple packages of frozen.
- Olive oil, salt and pepper – these are for coating and roasting the sprouts.
- Thick-cut bacon – I like buying thick-cut bacon as you get thicker pieces of bacon when cut into pieces.
- Balsamic vinegar – this is needed to make the honey balsamic reduction glaze.
- Honey – when combined with the balsamic vinegar, this creates a wonderfully sweet glaze.
- Butter – added to the balsamic honey reduction to create the glaze.
- Dijon mustard – added to the glaze to add extra flavor and richness.
- Garlic powder – lightly seasons the balsamic glaze.
- Pecans – topping for the sprouts just before serving. Optional, but adds some great texture and crunch.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I roast Brussels sprouts?
To roast Brussels sprouts with bacon, you’ll need a sheet pan lined with parchment paper.
Prepare the sprouts by cutting them in half and removing any loose leaves. Place the prepared sprouts on the sheet pan, and coat with olive oil, salt and pepper. Add on the bacon pieces to roast with the sprouts.
If you love roasted vegetables, be sure to try my Roasted Brussels Sprouts Salad and my Roasted Carrot and Apple Salad. Both recipes are loaded with flavor and caramelized goodness of the roasted vegetables.
Creating the Honey Balsamic glaze:
To make the honey balsamic glaze, bring the honey to a low simmer over medium heat. Then whisk in the balsamic vinegar, Dijon mustard and garlic powder. Add back to heat and add the butter to melt.
Once the butter melts, bring the glaze to a low simmer. Continue to heat until the glaze begins to reduce and thicken.
In my opinion, this rich, sweet glaze takes this recipe to another amazing level.
Topping Ideas and Recommendations:
- Dried Cranberries – if you’re preparing this as a side dish for a Thanksgiving or Christmas dinner. The sweet berries pair well with the sprouts.
- Feta or Goat Cheese Crumbles – sprinkle on the sprouts just before serving to add a creamy component to the dish.
- Butternut Squash – when roasting the sprouts, add in some cubed butternut squash to roast alongside the sprouts and bacon. This will add some great flavor and color to the side dish.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Frequently asked questions about cooking Brussels sprouts:
To achieve golden, slightly crisp sprouts, heat the oven to 425 degrees. A hot oven will achieve golden crisp edges of the sprouts.
At 425 degrees, Brussels sprouts will need approximately 20 minutes to cook through and become golden brown.
Yes, olive oil is ideal for roasting Brussels sprouts. The oil will help the sprouts cook evenly, help them caramelize and give them crispy edges. Don’t skip the oil.
Choose the freshest possible sprouts. During the holidays many grocery stores offer sprouts that are still on a stalk. These are ideal and the most fresh. The longer sprouts are stored, the more bitter then tend to become. Also, overcooking, especially boiling sprouts will bring out the bitterness.
What can I serve with roasted Brussels sprouts?
Sprouts are great served during holiday meals, and go well with turkey, ham, seafood and even rib roast. Here are some of our top holiday meats:
- Citrus Herb Turkey Brine with Orange Juice
- Apple Cider Turkey Brine
- Oven Baked Snow Crab Legs
- Citrus Dry Brine Turkey
- Slow Cooker Turkey Breast
- Garlic Herb Roast Beef
- Crock Pot Ham from KyleeCooks
If you loved this Brussels sprouts recipe, check out some of our other vegetable side dish recipes:
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Roasted Balsamic Honey Brussels Sprouts with Bacon
Ingredients
Honey Balsamic Glaze:
- ⅓ cup honey
- ¼ cup balsamic vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon butter
- ½ teaspoon garlic powder
Topping:
- ¼ cup chopped pecans
Instructions
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Add the trimmed and halved Brussels sprouts and drizzle with the olive oil. Toss the sprouts well to coat evenly with the oil. Sprinkle with the salt and pepper. Add on the bacon pieces over the top of the sprouts.
- Roast the sprouts and bacon at 425 degrees for 20-22 minutes or until the bacon and sprouts are golden brown.
For the honey balsamic glaze:
- While the sprouts roast, prepare the glaze. In a small saucepan, heat the honey to a low simmer over medium heat, about 2 minutes. Remove from heat, then whisk in the vinegar, mustard, and garlic powder.
- Add the glaze back to the heat, set to medium low. Add in the butter and stir until it melts. Bring the glaze to a low simmer stirring often. Heat for 7-10 minutes or until the glaze begins to reduce and thicken. The longer you heat the glaze the thicker and more reduced it will become.
- To the roasted sprouts and bacon, drizzle generously with the balsamic glaze. Top with the chopped pecans just before serving. Enjoy right away while hot.
Notes
Nutrition
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