Smoky and slightly caramelized roasted Brussels sprouts with bacon are crispy, salty and sweet with a honey and balsamic drizzle. Made with only 6 ingredients these sprouts are easy, delicious and the perfect side for holidays or a weeknight dinner!
Optional: 1/4 cup chopped pecans and/or dried cranberries
Instructions
Preheat the oven to 425ºF. Line a rimmed baking sheet with foil or parchment paper and set aside.
Place the brussel sprouts flat side down on pan. Then drizzle the olive oil over top and sprinkle with salt and pepper.
Place the diced bacon evenly around the sprouts, making sure everything is in a single layer so it will evenly cook. Sprinkle on chopped pecans if desired.
Bake for 20 minutes, or until the brussels sprouts have started to caramelize. Remove pan from oven drizzle the balsamic vinegar and honey over the top. You can add dried cranberries at this point if desired. Toss until combined and then bake an additional 5-10 minutes or until the tops are crisp.
Remove from oven and stir together and place in a serving bowl. Serve while hot.
Notes
To make even crispier:
For even crispier Brussels sprouts, try cutting them into quarters instead of halves.
You can also precook and crumble the bacon and add at the very end to keep it nice and crispy.
Storage: Store in an airtight container for 3-4 days in the refrigerator. Reheat in the microwave, air fryer or oven until warm.