Honey-Glazed Roasted Brussels Sprouts with Bacon

Creamy, caramelized, and irresistibly savory — Honey-Glazed Roasted Brussels Sprouts with Bacon is one of those side dishes that disappears first at the table. With sticky-sweet glaze, crisped edges, and smoky bacon bites, this recipe turns even Brussels sprouts skeptics into happy eaters. Fun fact: roasting Brussels sprouts brings out their natural sweetness, which pairs beautifully with honey and maple glaze for a near-dessert-quality side. If you enjoy fuss-free weeknight cooking, this recipe is a joy: quick to prep, family-friendly, and reliably delicious. If you want a similarly cozy dessert to finish the meal, try the apple spice cake with brown sugar frosting on the blog for a perfect follow-up. For a focused guide to this exact dish, check our main recipe page here: honey-glazed Brussels sprouts recipe. Get ready — dinner just got exciting.

What is Honey-Glazed Roasted Brussels Sprouts with Bacon?

What’s in a name? Honey-Glazed Roasted Brussels Sprouts with Bacon sounds like the culinary equivalent of a warm hug — sweet, salty, and seriously comforting. Why is it called that? Because each little sprout gets a sticky-sweet honey kiss in the oven while nearby bacon crisps and releases smoky flavor into the pan. Who named it — a clever cook or a very persuasive bacon-lover? Either way, it proves that “the way to a man’s heart is through his stomach.” Curious yet? Give it a try and see why this combo has earned regular rotations at family dinners.

Why You’ll Love This

• Irresistible contrast: Crisp-tender roasted sprouts with crisp bacon and a glossy honey-maple glaze deliver crunchy edges, soft centers, and a burst of savory-sweet flavor in every bite. Your taste buds will thank you.
• Budget-friendly and practical: This recipe uses everyday pantry staples — olive oil, honey, bacon, and a few condiments — so you get big flavor without breaking the grocery budget. Feed a crowd or stretch it as a side for multiple meals.
• Topping and flavor flexibility: The simple glaze of maple syrup, Dijon, and balsamic is a standout; add red pepper flakes for heat or toasted pecans for crunch to adapt it to your family’s preferences. If you like classic holiday sides, this one pairs beautifully with many mains and offers a fresher, less fussy alternative to heavier vegetable dishes like creamed spinach.

Looking for dessert inspiration after these Brussels sprouts? You might enjoy pairing this savory side with the cozy flavors of our apple spice cake with brown sugar frosting for a complete, crowd-pleasing menu. Now go on — roast a pan and enjoy the applause.

How to Make

Quick Overview

This recipe is easy, fast, and satisfying. The prep is minimal — trim and halve the Brussels sprouts, toss with oil and honey, spread on a sheet pan alongside bacon, and roast until caramelized and crisp. The standout element is the sticky-sweet glaze (maple, Dijon, balsamic) that brings everything together at the end. Prep time is about 10 minutes, roast time 20–25 minutes, and total time around 30–40 minutes.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 slices thick-cut bacon, cut into 1-inch pieces
• 1/4 cup maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon red pepper flakes (optional)

Directions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with foil or parchment for easier cleanup and even roasting.
2. In a large bowl, toss the Brussels sprouts with olive oil, honey, salt, and black pepper until evenly coated. Make sure each piece has some oil so they brown nicely.
3. Spread the Brussels sprouts in a single layer on one side of a baking sheet. Avoid overcrowding — give them space so the edges crisp.
4. On the other side of the baking sheet, spread out the bacon pieces in a single layer so they can render and crisp alongside the sprouts.
5. Roast for 20–25 minutes, stirring halfway through, until the Brussels sprouts are caramelized and the bacon is crispy. Check after 15 minutes if your oven runs hot.
6. Meanwhile, whisk together the maple syrup, Dijon mustard, balsamic vinegar, and red pepper flakes in a small bowl until smooth and glossy.
7. Once the Brussels sprouts and bacon are done roasting, toss them with the glaze until evenly coated. Taste and add a pinch more salt or a squeeze of balsamic if needed.
8. Serve immediately and enjoy!

What to Serve With

• Roast chicken or pork tenderloin for a hearty weeknight dinner.
• Mashed potatoes or creamy polenta to balance the sweet-savory glaze.
• A simple green salad with lemon vinaigrette to add brightness.
• Crusty bread to soak up any leftover glaze.
• For drinks, a crisp white wine like Sauvignon Blanc or a light IPA pairs nicely.

Top Tips for Perfecting

• Even sizing: Trim and halve Brussels sprouts so they cook evenly. Very small sprouts can be left whole.
• Bacon choices: Thick-cut bacon gives a meatier bite; regular bacon works too. If using a leaner bacon, check often so it crisps without burning.
• Don’t overcrowd: Use a large baking sheet so sprouts roast instead of steam; crowded pans produce soggy results.
• Sweetness balance: Adjust honey and maple syrup to taste. If you prefer more tang, add a splash more balsamic vinegar.
• Spice it up: Add red pepper flakes or a pinch of smoked paprika to the glaze for depth.
• Finish under the broiler: If you want extra char, broil for 1–2 minutes at the end — watch closely to avoid burning.

Storing and Reheating Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The glaze may thicken; it will still taste great.
• Freezing: Roasted Brussels sprouts with bacon are best enjoyed fresh; freezing is not recommended because the texture changes. If you must, freeze in a single layer on a baking sheet first, then transfer to a freezer-safe container for up to 1 month.
• Reheating: Reheat in a 375°F (190°C) oven on a sheet pan for 8–10 minutes to restore crisp edges. Avoid microwaving if you want to keep them crunchy — the microwave makes them soft.
• Refresh tip: If glaze becomes thick in the fridge, warm gently in a small saucepan with a splash of water or extra maple syrup before tossing with the reheated sprouts.

FAQs

Can I make this recipe vegetarian?
Yes — skip the bacon and roast the Brussels sprouts with a tablespoon of soy sauce or smoked paprika to add savory depth. Add toasted walnuts or smoked almonds for crunch and a protein element.

Can I use frozen Brussels sprouts?
You can, but fresh halved sprouts roast best. If using frozen, thaw and pat dry thoroughly to avoid steaming, and expect a softer texture.

Is there a gluten-free version?
This recipe is naturally gluten-free if you use gluten-free Dijon mustard (most are gluten-free). Verify labels if you have strict requirements.

How do I keep the glaze from becoming too runny?
Reduce the maple syrup slightly or simmer the glaze briefly in a small pan to thicken before tossing. Let the pan rest a minute after roasting so the glaze clings better.

Can I prep ahead of time?
Yes — trim and halve the sprouts up to a day ahead and store them covered in the fridge. Mix the glaze ingredients and store separately, then roast and combine just before serving.

Conclusion

This Honey-Glazed Roasted Brussels Sprouts with Bacon recipe is a simple, speedy way to elevate weeknight meals and holiday spreads alike. It’s easy to follow, budget-friendly, and loved by kids and adults — a true crowd-pleaser that proves vegetables can be the star. Try it for dinner, serve it with roasted chicken and mashed potatoes, and don’t forget to share the recipe with friends. For another take on roasted sprouts with a similar flavor profile, see this delightful recipe: Roasted Brussels Sprouts with Bacon – Joyous Apron.