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Brussels Sprouts with Bacon & Balsamic Glaze

In the OvenChristmasEasyLow-CarbRoast4

These Brussels sprouts roast until caramelised at the edges, while bacon turns crisp and savoury in the same pan, so the flavours build naturally as they cook.

A quick balsamic-honey glaze brings gentle sweetness and acidity to balance everything, making this an easy side for roast dinners, festive meals, or weeknight plates.

Method

10m25m35m
  1. Heat the oven to 220°C / 200°C fan. Line a large tray with baking paper.
  2. Toss the Brussels sprouts with olive oil, salt and pepper on the tray in a single layer.
  3. Scatter the chopped bacon over the sprouts and roast for 22-25 minutes, turning once halfway, until the sprouts are deeply golden and the bacon is crisp.
  4. While the tray roasts, add balsamic vinegar and honey to a small pan. Simmer for 2-3 minutes until lightly syrupy. Stir in Dijon mustard if using.
  5. Transfer the roasted sprouts and bacon to a warm serving bowl.
  6. Drizzle over the balsamic glaze and toss gently to coat.
  7. Finish with chopped parsley and extra black pepper, then serve immediately.

Ingredients

  • 700 g Brussels sprouts trimmed and halved
  • 1 tbsp Olive Oil for roasting
  • 1 tbsp Honey or maple syrup
  • 200 g Streaky Bacon chopped into bite-size pieces
  • 2 tbsp Balsamic vinegar for glaze
  • 1 tsp Dijon Mustard optional, for extra depth
  • 1 tbsp Fresh parsley finely chopped, optional garnish
  • 1/4 tsp Black Pepper freshly ground
  • 1/2 tsp Sea Salt or to taste

Notes

For extra crisp sprouts, avoid overcrowding the tray and roast in a single layer.
If your bacon is very salty, reduce added salt and season again after roasting.
For a vegetarian version, skip the bacon and add toasted walnuts for crunch.

Keep exploring

Oven
Christmas
Easy

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