Name: Honey-Glazed Roasted Brussels Sprouts with Bacon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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)

Jump to Recipe

Creamy? Not exactly. Juicy? Absolutely. Flavorful and comforting? You bet — Honey-Glazed Roasted Brussels Sprouts with Bacon takes humble sprouts and turns them into a caramelized, sticky, crunchy side that disappears fast at the dinner table. This recipe combines the sweetness of honey and maple glaze with crisp, smoky bacon and tender-roasted Brussels sprouts for a perfect balance of textures and flavors. Fun fact: roasting Brussels sprouts at high heat brings out a nutty, almost sweet flavor that converts even skeptics into fans.

If you love bold vegetable recipes, this one stands beside classics like Garlic Parmesan Roasted Brussels Sprouts but leans more into sweet and smoky notes. It’s simple to prepare, quick to roast, and family-friendly — a guaranteed hit for weeknights and holidays alike. You’ll be excited to try it, and your plate will thank you.

What is Honey-Glazed Roasted Brussels Sprouts with Bacon?

What’s in a name? Plenty of caramelized goodness and a little kitchen magic. Honey-Glazed Roasted Brussels Sprouts with Bacon is exactly what it sounds like: halved Brussels sprouts roasted until caramelized and tossed with crispy bacon and a sticky honey-maple glaze. Who named it? Maybe the neighbor who smelled it from three doors down. Maybe Grandma who believed “the way to a man’s heart is through his stomach.” Either way, it’s a dish that makes people grin and ask for seconds. Curious? Make it and see why the name fits.

Why You’ll Love This

Big contrast of textures: crispy, slightly charred edges on the sprouts, crunchy bacon bits, and a glossy, sticky glaze that clings to every piece — irresistible to the senses.
Budget-friendly and efficient: Brussels sprouts and bacon are affordable staples; roasting concentrates flavor so you don’t need expensive ingredients to feel indulgent.
Flexible and flavorful: the glaze (maple, Dijon, balsamic) adds layers of sweet, tangy, and savory notes that elevate a simple veggie side to star status.

Compared to other recipes on the blog, this version brings a sweeter, more caramel-forward profile while still keeping that savory backbone you crave. If you want a crowd-pleasing side with minimal fuss, this is it — go on, make it at home tonight.

How to Make

Quick Overview

This recipe is quick to prep, needs only one baking sheet, and cooks in under 30 minutes. You’ll get a satisfying mix of caramelized, crisped sprouts and crunchy bacon, all finished with a glossy, well-balanced glaze. Prep time is about 10 minutes and roast time is 20 to 25 minutes. The standout element is the sticky maple-Dijon glaze that gives deep flavor without heavy effort.

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

Preheat your oven to 425°F (220°C). Arrange a large baking sheet so you have room for the sprouts and bacon to roast separately on the same pan.
In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Make sure each sprout is glossy but not drenched.
Spread the Brussels sprouts in a single layer on one side of a baking sheet. Place them cut-side down if possible for better caramelization.
On the other side of the baking sheet, spread out the bacon pieces in a single layer so they crisp evenly.
Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are caramelized and the bacon is crispy. Keep an eye on them after 18 minutes — oven temps vary.
Meanwhile, whisk together 1/4 cup maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and 1/4 teaspoon red pepper flakes (optional) in a small bowl until smooth.
Once the Brussels sprouts and bacon are done roasting, toss them together in the bowl with the glaze until evenly coated. Taste and add a pinch more salt or a squeeze of vinegar if you want brighter flavor.
Serve immediately and enjoy!

Honey-Glazed Roasted Brussels Sprouts with Bacon

What to Serve With

Roasted or mashed potatoes for a hearty, comforting plate.
A simple roasted chicken or baked salmon — the sweet glaze pairs beautifully with mild proteins.
A crisp, citrusy salad (arugula with orange segments and shaved fennel) to cut through the richness.
Warm dinner rolls or crusty bread to soak up any leftover glaze.
Drinks: a chilled Sauvignon Blanc, a brown ale, or sparkling water with lemon for a non-alcoholic option.

Top Tips for Perfecting

Even sizing: trim and halve Brussels sprouts so they cook at the same rate. Tiny sprouts may need less time.
High heat for caramelization: 425°F gives the best char and nutty flavor. Don’t overcrowd the pan.
Crisp bacon trick: use thick-cut bacon and spread pieces in a single layer; this keeps them crunchy after tossing with the glaze.
Flavor boost: add a squeeze of fresh lemon juice at the end to brighten the glaze.
Make it spicy: increase the red pepper flakes or add a pinch of smoked paprika for depth.
Substitutions: use maple syrup only if you want a pure maple profile; substitute olive oil with avocado oil for higher smoke point.
Don’t under-toast: if sprouts aren’t browned enough, give them a few extra minutes under the broiler, watching closely.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The glaze will thicken as it cools.
Freezing: Not recommended — roasted Brussels sprouts lose texture when frozen and reheated. If you must, freeze unglazed sprouts and bacon separately for up to 2 months and reheat from frozen, then glaze.
Reheating: Reheat in a 375°F oven for 8-10 minutes to revive crispiness. Avoid the microwave if you want to keep bacon crunchy. If using the microwave, reheat briefly and finish in a hot skillet for a minute to restore texture.

FAQs

What if my Brussels sprouts are large — should I cut them differently?
Cut larger sprouts into quarters so they cook evenly; the goal is similar-sized pieces so they caramelize together.

Can I make this vegetarian?
Yes — omit the bacon and add toasted pecans or smoked tofu for texture and smoky flavor. A drop or two of liquid smoke in the glaze can mimic that bacon smokiness.

Is there a way to make this less sweet?
Reduce the maple syrup to 2 tablespoons and add an extra 1/2 tablespoon balsamic vinegar or a teaspoon of Dijon to balance sweetness with tang.

Can I prepare this ahead of time for a party?
You can prep sprouts and bacon ahead (store separately) and roast right before serving. Toss with the warm glaze to finish just before guests arrive.

How do I re-crisp leftovers without drying them out?
Reheat in a hot oven (375°F) on a baking sheet; after 5-8 minutes, give them a quick toss in a hot skillet with a teaspoon of oil to restore crunch without over-drying.

Conclusion

This Honey-Glazed Roasted Brussels Sprouts with Bacon recipe proves that a few pantry staples and a hot oven can transform a side dish into a centerpiece. It’s easy, fast, and wildly satisfying — perfect for weeknights, holiday tables, or anytime you want vegetables everyone will reach for. For another take on honey-roasted sprouts that inspired this approach, check out Roasted Brussels Sprouts with Bacon – Joyous Apron for extra ideas and variations. Give it a try, share it with family, and enjoy the smiles that come with every sticky, savory bite.