Honey Roasted Brussels Sprouts with Bacon and Apple Cider

Trimmed Brussels sprouts roast cut-side down with bacon pieces, olive oil, salt, pepper, and garlic powder until deeply browned and crisp-tender. A quick honey-cider glaze is whisked together and tossed through the hot sprouts at the end so the dish stays glossy without losing its roasted texture. The result is a Thanksgiving side with crisp edges, savory bacon, and a sweet-tart finish.

By Julienne

Cook time: 30 minutes

Servings: 8

Ingredients

• 1200 g Brussels sprouts trimmed and halved
• 30 ml olive oil
• 6 g kosher salt
• 1 g black pepper freshly ground
• 2 g garlic powder
• 170 g bacon cut into 1 cm pieces
• 30 ml honey
• 15 ml apple cider vinegar
• 15 ml water optional, to loosen the glaze

Instructions

1. Heat the oven to 220 C / 425 F. Line a large rimmed sheet pan with parchment. The oven is fully preheated and the pan is ready.
2. In a large bowl, toss the Brussels sprouts with the olive oil, kosher salt, black pepper, and garlic powder until evenly coated. The sprouts look lightly and evenly seasoned.
3. Add the bacon pieces and toss just to distribute them through the sprouts. Bacon is scattered evenly among the sprouts.
4. Spread the mixture on the sheet pan in a single layer, placing most sprouts cut-side down. The pan is in one even layer with minimal overlap.
5. Roast for 20 minutes, then stir and flip the sprouts. Roast 8 to 10 minutes more, until the sprouts are deeply browned at the edges and the bacon is crisp. The sprouts are crisp-tender with browned edges and the bacon is rendered and crisp.
6. While the pan finishes roasting, stir together the honey and apple cider vinegar in a small bowl. If needed, loosen the glaze with up to 15 ml water so it will coat the sprouts without clumping. The glaze is smooth and pourable.
7. Transfer the hot sprouts and bacon to a serving bowl and toss with the glaze until lightly coated. Serve immediately. The sprouts are glossy, evenly coated, and still show roasted edges.