Honey Mustard Glazed Brussels Sprouts with Bacon

Roasted Brussels sprouts get crisp on the cut sides, then are finished with a honey-Dijon glaze and bacon for a side that is both caramelized and salty-sweet. A final quick roast helps the glaze cling without softening the sprouts too much.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 680 g Brussels sprouts trimmed and halved
• 15 ml olive oil
• 4 g kosher salt
• 1 g black pepper freshly ground
• 85 g bacon cut into 1 cm pieces
• 30 g Dijon mustard
• 22 g honey
• 10 ml apple cider vinegar
• 1 g garlic powder
• 0.5 g red pepper flakes

Instructions

1. Preheat the oven to 220°C. Line a large rimmed baking sheet with parchment paper. Oven is fully preheated and the pan is lined.
2. In a large bowl, toss the Brussels sprouts with the olive oil, salt, and black pepper. Spread them cut-side down on the baking sheet in a single layer. The sprouts are evenly coated and not piled up.
3. Scatter the bacon pieces over and between the sprouts so they can render and crisp as the sprouts roast. Bacon is distributed evenly across the pan.
4. Roast for 15 minutes, then stir the sprouts and bacon and continue roasting for 8 minutes more, until the sprouts are browned at the edges and the bacon is mostly crisp. The sprouts have dark caramelized edges and the bacon is rendered.
5. While the pan roasts, whisk the Dijon mustard, honey, apple cider vinegar, and garlic powder in a small bowl. If using red pepper flakes, whisk them in now. The glaze is smooth and glossy.
6. Remove the pan from the oven and drizzle the glaze over the hot sprouts and bacon. Toss thoroughly on the sheet, then return to the oven for 2 minutes to set the glaze. The glaze looks shiny and lightly sticky, not runny.
7. Transfer to a serving bowl and serve immediately while the edges are still crisp. The sprouts are tender with browned, crisp edges and a tangy-sweet glaze.