Description
A flavorful and crispy roasted Brussels sprouts dish with bacon, enhanced by a tangy honey balsamic glaze and a hint of sriracha for a subtle kick. Perfect as a savory side dish for any meal.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds fresh Brussels sprouts
- 4 ounces bacon, diced
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Glaze
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 teaspoons honey
- 1/2 teaspoon sriracha
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil for easier cleanup.
- Prepare Brussels Sprouts: Trim the bottom off each sprout, remove any dry outer leaves, then slice them lengthwise. Leave any sprouts smaller than 1 inch in diameter whole.
- Season Sprouts: Place the Brussels sprouts on the foil-lined baking sheet, drizzle with olive oil, then sprinkle with kosher salt, garlic powder, and black pepper. Toss to coat the sprouts evenly.
- Arrange on Baking Sheet: Spread the Brussels sprouts in a single layer with the cut side facing down, ensuring they are not touching. Distribute the diced bacon pieces evenly between the sprouts.
- Bake: Roast in the oven for 25 minutes or until the sprouts are tender but not mushy. If the bacon is not crisp yet, remove the sprouts and continue cooking the bacon until crispy.
- Make the Glaze: In a small bowl, whisk together balsamic vinegar, honey, and sriracha until well combined.
- Glaze and Serve: Drizzle the glaze over the roasted Brussels sprouts and bacon, then toss to combine. Serve immediately while warm.
Notes
- For a simple balsamic variant, omit honey and sriracha and toss roasted sprouts with 1 1/2 tablespoons balsamic vinegar.
- Try honey balsamic by whisking 1 1/2 tablespoons balsamic with 1 1/2 teaspoons honey and tossing with the roasted sprouts and bacon.
- Lemon Parmesan variation: Add 1/4 teaspoon dried thyme and 1/4 teaspoon dried rosemary with spices before roasting. Toss with 1 tablespoon lemon juice, 2 teaspoons lemon zest, and 2 tablespoons finely grated Parmesan after cooking.
- Maple Dijon glaze: Mix 1 tablespoon balsamic vinegar with 2 teaspoons Dijon mustard and 1 teaspoon pure maple syrup, then toss with the roasted vegetables and bacon.
- Add cranberries and walnuts to the baking sheet for a sweet and nutty flavor contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 20 mg
