Honey-Glazed Roasted Brussels Sprouts with Bacon

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Honey-Glazed Roasted Brussels Sprouts with Bacon: A Sweet & Savory Side Dish

There is something undeniably magical that happens when you combine earthiness with a hit of sweet heat. If you have been searching for a side dish that steals the show from the main course, this Roasted Bacon Brussels Sprouts with Salted Honey recipe is exactly where you need to be.

I used to be skeptical of Brussels sprouts. Like many, I remembered them as boiled, lackluster, and bitter. But then I discovered the power of a hot oven and the alchemy of caramelization. This dish hits every single craving: you get the savory crunch of turkey bacon, the tender, charred interior of the sprouts, and a sticky, spicy honey glaze that ties it all together. The finish of bright pomegranate arils and creamy goat cheese makes it look like a holiday centerpiece, even if you are just making it for a Tuesday night dinner. It is vibrant, golden, and genuinely addictive.

Why You’ll Love This

The Texture Clash: You get crispy edges on the sprouts, crunchy bacon bits, and the soft pop of pomegranate seeds. It keeps every bite interesting.
Sweet and Savory Balance: The salted honey cuts right through the bitterness of the vegetable, making this a perfect gateway recipe for people who think they don’t like greens.
Sheet Pan Simplicity: Most of the heavy lifting happens on a single baking sheet, leaving you time to focus on the rest of your meal.
Beautiful Presentation: The jewel-toned pomegranate and white cheese against the deep roasted greens make this dish look chef-made with minimal effort.

The Convert at the Table

I once served a version of this dish to a family friend who famously declared he “didn’t do green food,” especially not Brussels sprouts. He usually politely declined and stuck to the mashed potatoes. I didn’t say anything; I just set the bowl down. The smell of the sizzling bacon and orange zest must have gotten to him because he took a hesitant scoop. I watched him take a bite, pause, and then immediately go back for a second, much larger serving. By the end of dinner, he asked for the recipe. That is the power of adding a salted honey glaze—it turns skeptics into believers.

What Makes It Special

Turkey Bacon: It provides that essential smoky, salty flavor profile but keeps the dish lighter than pork bacon, allowing the vegetables to crisp up without getting too greasy.
Salted Honey Glaze: This isn’t just honey; it’s a gastrique. By boiling it with chili flakes and vinegar, we create a complex sauce that clings to the roasted leaves.
Fresh Orange Zest: This is the secret weapon. The citrus oils lift the heavy savory flavors and make the dish taste bright and fresh.
Goat Cheese: The tanginess of the cheese cuts the sweetness of the honey, providing a creamy counterpoint to the crunch.

Making It Happen

Cooking this dish is less about strict technique and more about timing. Start by positioning your oven rack in the lower third of the oven. This is crucial because that proximity to the heat source is what gives you those deep, golden-brown bottoms without overcooking the centers. Crank that heat up to 425 degrees F.

While the oven heats, prep your sprouts. Halve them and toss them right on the rimmed baking sheet with your olive oil, salt, and pepper. Here is the part you can’t skip: take a minute to flip them all cut-side down. This maximizes the surface area touching the hot metal, ensuring a serious sear. Scatter your chopped turkey bacon around them—don’t worry, the bacon fat will render out and flavor the sprouts as they roast. Send them into the oven for about 20 to 25 minutes until they are deeply browned and crispy.

While the magic happens in the oven, grab a small saucepan. You are going to simmer the honey and crushed red pepper flakes. Let it bubble for just a minute to infuse the heat into the sweet. Pull it off the burner and whisk in the apple cider vinegar, butter, orange zest, and a pinch of salt. It will smell incredible—buttery, spicy, and citrusy all at once.

When the sprouts are roasted to perfection, pull the pan out. While they are still piping hot, drizzle that warm honey mixture all over them. The heat will help the glaze coat everything evenly. Transfer them to your serving platter and finish with the crumbled goat cheese and pomegranate arils. Serve it immediately while it’s warm and the cheese is just starting to soften.

You Must Know

Dry Matters: Ensure your Brussels sprouts are completely dry after washing them. Any lingering water will steam the vegetable rather than roast it, robbing you of that crispy texture.
Don’t Overcrowd: If the sprouts are touching or piled on top of each other, they will steam. Use two baking sheets if you need to; give them room to breathe.
The Flip: Placing them cut-side down is the difference between “okay” sprouts and restaurant-quality sprouts. It creates a caramelized seal that locks in flavor.

Serving Ideas

This Roasted Bacon Brussels Sprouts with Salted Honey recipe is robust enough to stand up to heavy proteins. It pairs beautifully with roast chicken, a Thanksgiving turkey, or a grilled ribeye steak.

For drinks, you want something to cut the richness and sweetness. A dry, crisp white wine like a Sauvignon Blanc works wonders, or for a non-alcoholic option, try a sparkling apple cider with a squeeze of lemon.

Make It Different

The Cheese: If you aren’t a fan of goat cheese, shaved Manchego (as listed in the ingredients) is fantastic. Feta also works well for a brinier bite.
The Meat: While turkey bacon keeps it lighter, you can absolutely use thick-cut pork bacon or even pancetta. If you use pork, you might reduce the added olive oil slightly.
Make it Nutty: For an extra crunch, toss in some toasted pecans or walnuts just before serving.
Vegetarian: Skip the bacon and use smoked paprika or smoked salt to mimic that savory depth.

Storage and Reheating

If you have leftovers (which is rare), store them in an airtight container in the refrigerator for up to 3 days.

To reheat, avoid the microwave, as it will make the sprouts soggy. Instead, spread them on a baking sheet and pop them in a 350-degree oven or an air fryer for 5–8 minutes until they are hot and crispy again.

Success Tips

Watch the Honey: When boiling the honey mixture, keep an eye on it. Sugars burn fast, and you want a simmer, not a scorch.
Season in Stages: Remember that the bacon and cheese are salty, so be mindful when seasoning the raw sprouts with kosher salt. You can always add more later.

Frequently Asked Questions

Can I prepare the Brussels sprouts ahead of time?

Yes, you can trim and halve the sprouts a day in advance. Store them in the fridge in a sealed bag. Do not roast them until you are ready to serve, as they lose their crispness over time.

Is this dish very spicy?

Not really. The crushed red pepper adds a subtle background warmth that balances the sugar in the honey, but it isn’t “hot.” If you are sensitive to spice, you can reduce the amount or omit it.

Can I use frozen Brussels sprouts?

I strongly recommend using fresh sprouts for this recipe. Frozen sprouts release too much water during cooking, making it nearly impossible to get that roasted, golden-brown sear.

How do I get the pomegranate seeds out easily?

Cut the pomegranate in half, hold it cut-side down over a bowl, and tap the back firmly with a wooden spoon. The arils should fall right out.

Can I double this recipe for a crowd?

Absolutely. Just make sure you use two separate baking sheets and rotate them halfway through roasting to ensure everything cooks evenly.

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Servings: 4

Category: Side Dish

Difficulty: Easy

Cuisine: American

Yield: 4 cups

Equipment

Rimmed baking sheet
Small saucepan
Chef’s knife
Cutting board

Ingredients

1 lb brussels sprouts, halved
3 tbsp extra virgin olive oil
kosher salt and black pepper
4 thick-cut turkey bacon slices, chopped
¼ cup honey
1 pinch crushed red pepper flakes
3 tbsp apple cider vinegar
2 tbsp salted butter
1 tsp fresh orange zest
4 oz goat cheese, crumbled, or use grated Manchego cheese
1 cup pomegranate arils

Instructions

Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 425 degrees F.
On a rimmed baking sheet, toss together the brussels sprouts, olive oil, and a pinch each of salt and pepper. Lay the brussels sprouts cut side down on the baking sheet. Sprinkle the bacon around the sprouts. Roast the brussels sprouts on the lower oven rack until deeply browned and the bacon crisp, 20 to 25 minutes.
Meanwhile, in a small saucepan, bring the honey and crushed red pepper flakes to a boil over medium heat. Boil 1 minute. Remove from the heat and stir in the apple cider vinegar, butter, orange zest, and a pinch of salt.
Remove the brussels sprouts from the oven and drizzle the honey over the sprouts. Transfer the sprouts to a serving plate and top with goat cheese and pomegranate arils. Serve warm…and ENJOY my favorite side dish.

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