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Caramelized Brussels Sprouts with Bacon
I've turned countless doubtful eaters into Brussels sprout lovers with this honey-coated dish. There's something downright addictive about the mix of crunchy edges, bacon bits, and that sweet-smoky maple coating. Everyone wants to know how I make them after their first bite.
An Unforgettable Veggie Side
No more bland, mushy sprouts on your table. This approach turns them into something amazing – you'll get crispy outsides, sweet glaze, and tasty bacon throughout. They work great for Christmas dinner or weeknight meals, and they've won over my picky kids who normally run from anything green.
Your Ingredient List
- Brussels Sprouts: 1 pound, cut in half after trimming. Go for tight, green ones for tastiest results.
- Olive Oil: 2 tablespoons to help them brown nicely.
- Honey: 1 tablespoon for added sweetness.
- Thick-Cut Bacon: 6 slices, chopped into 1-inch chunks for even cooking. You can use turkey bacon or plant-based options too.
- Maple Syrup: 1/4 cup to create deep sweetness.
- Dijon Mustard: 1 tablespoon for some tang.
- Balsamic Vinegar: 1 tablespoon to cut through the sweetness.
- Red Pepper Flakes (Optional): 1/4 teaspoon if you want a bit of spice.
- Salt and Black Pepper: 1/2 teaspoon salt, 1/4 teaspoon pepper for flavor.
Cooking Instructions
- Get Your Sprouts Ready
- Heat your oven to 425°F (220°C). Cut the ends off the sprouts, slice them in half, and dry them well. Mix them in a big bowl with olive oil, honey, salt, and pepper until they're all coated.
- Prep Your Bacon
- Spread the bacon pieces on their own baking tray. Cook them at the same time as the sprouts for 20-25 minutes until they're nice and crispy. Then put them on paper towels to soak up extra fat.
- Cook The Sprouts
- Put the seasoned sprouts flat on a baking sheet. Bake for 20-25 minutes, turning them over halfway, until they're brown and crispy.
- Mix Up The Sauce
- While the sprouts are cooking, stir maple syrup, Dijon mustard, balsamic vinegar, and red pepper flakes together in a small bowl until well combined.
- Put It All Together
- In a big bowl, toss the hot sprouts and bacon with your sauce. Put everything in a serving dish and top with nuts or herbs if you want.
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Tasty Variations
I've tried lots of twists on this dish over time. Adding crushed pecans gives you more crunch, and roasted garlic brings extra flavor. If you don't eat meat, try smoky tofu chunks instead of bacon. They're also fantastic mixed into breakfast eggs or tossed in a salad the day after.
Storage Tips
These taste best right away but will stay good in the fridge for a couple days. Don't use the microwave to warm them up or they'll get mushy. Instead, heat them at 375°F for around 10 minutes to bring back their crispiness. When I'm cooking for guests, I often roast everything ahead and just add the warm sauce right before we eat.
Helpful Cooking Tips
I've answered tons of questions about this dish from friends. You can definitely use frozen sprouts, just make sure they're completely thawed and dried. Always reheat in the oven for best results. The honey and maple really cut down on the bitter taste. This method works great with other veggies too, especially broccoli. And yes, you can do most of the work beforehand, just save the final sauce toss for serving time.
Frequently Asked Questions
- → What should I look for when buying Brussels sprouts?
Choose sprouts that are small to medium in size, brightly green, and firm to the touch. Smaller ones are sweeter and cook more evenly.
- → Can I skip the bacon to make this vegetarian?
Absolutely. Either leave the bacon out or swap it for alternatives like tempeh or smoked tofu. The glaze adds enough flavor on its own.
- → How do I store and reheat leftovers?
Keep any leftovers in the fridge in a sealed container for up to two days. Use the oven instead of a microwave to reheat and keep them crispy.
- → What if I don’t want it too sweet?
Feel free to adjust the sweetness by using less honey or syrup. The balsamic and mustard will still stand out nicely.
- → Can I change the spice level?
The red pepper flakes just give a gentle kick, but you can add more, cut them back, or skip them entirely to suit your preference.
Conclusion
Take your taste buds on a ride with these roasted Brussels sprouts. Toss them in crispy bacon and a tangy-sweet honey glaze for a flavorful dish everyone will love.