Prepare to transform the most controversial vegetable into a culinary masterpiece that will have everyone at your table fighting for seconds! These roasted Brussels sprouts aren't just a side dish; they're a flavor explosion that combines the crispy, caramelized goodness of perfectly roasted sprouts with the irresistible salty crunch of bacon and a tantalizing drizzle of hot honey. Whether you're a Brussels sprouts skeptic or a die-hard fan, this recipe will revolutionize the way you think about this humble vegetable.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Brussels sprouts, trimmed
- bacon, diced
- hot honey
- olive oil
- salt
- pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil to ensure easy cleanup.
- Wash the Brussels sprouts thoroughly under cold running water. Trim off the stem ends and remove any yellow or discolored outer leaves. Cut larger sprouts in half lengthwise to ensure even cooking.
- Pat the Brussels sprouts completely dry using clean kitchen towels or paper towels. Moisture will prevent proper roasting and crispy caramelization.
- In a large mixing bowl, toss the trimmed Brussels sprouts with olive oil, ensuring each sprout is evenly coated. Season generously with salt and freshly ground black pepper.
- Dice the bacon into small, uniform pieces. Scatter the bacon pieces over the prepared baking sheet, distributing them evenly among the Brussels sprouts.
- Spread the Brussels sprouts and bacon in a single layer on the baking sheet, ensuring they are not overcrowded. This allows proper roasting and prevents steaming.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring or shaking the pan halfway through cooking to ensure even browning.
- The Brussels sprouts are done when they are deeply caramelized, crispy on the edges, and the bacon is cooked and slightly crisp.
- Remove from the oven and immediately drizzle with hot honey, tossing to coat the sprouts and bacon evenly. The residual heat will help the honey caramelize slightly.
- Transfer to a serving platter and serve immediately while hot and crispy. The dish is best enjoyed fresh from the oven.
Tips
- Moisture is the Enemy: Always thoroughly dry your Brussels sprouts before roasting. Wet vegetables steam instead of roast, preventing that coveted crispy exterior.
- Don't Overcrowd the Pan: Give your sprouts breathing room! Use a large baking sheet and spread them in a single layer to ensure maximum caramelization.
- Cut Strategically: Halve larger sprouts to ensure even cooking and maximize crispy edges.
- Bacon Placement Matters: Distribute bacon pieces evenly to infuse the entire dish with smoky flavor.
- Timing is Key: Stir or shake the pan halfway through cooking to ensure uniform browning and prevent burning.
- Hot Honey Hack: Add the hot honey immediately after roasting to create a slight caramelization and lock in maximum flavor.
- Serve Immediately: These Brussels sprouts are best enjoyed piping hot, straight from the oven, when they're at their crispiest and most flavorful.
Nutrition Facts
Calories: 308kcal
Carbohydrates: 24g
Protein: 9g
Fat: g
Saturated Fat: 5g
Cholesterol: 15mg
