My brother was recently sent to the store to get bacon for my family’s brunch, and he came back with regular bacon and also this Hot Honey Bacon. We ate the regular bacon, and then I was left trying to come up with what to do with the hot honey bacon. Such a difficult task. Of course, bacon-wrapped dates came to mind. And then I thought of putting them on some sandwiches (recipe to come). But then, the most obvious idea of all: some really delicious Brussel sprouts. So I made these Hot Honey Glazed Brussel Sprouts with Bacon, and now I’ll have to keep them in my rotation. (Side note: Can dinner ever just be… Brussel sprouts and only Brussel sprouts?)
You make the hot honey bacon in the oven, then remove the bacon and set it aside and then roast the Brussel sprouts in the leftover bacon fat on the pan. It could not be simpler. Then, toss the sprouts and bacon together with a hot honey glaze and you’re done. All it takes is time in the oven.
You could make these without the special hot honey bacon too. Just use regular bacon, and instead of hot honey in the glaze, use honey with red pepper flakes. Easy substitutions!
I’ve learned recently that it’s not too difficult to make “restaurant-style” Brussel sprouts at home. It just requires being a bit more liberal with the fats and glazes. And not shying away from roasting them until they are good and crispy.
For New Year’s, I made some Thai-chili Brussel sprouts that really changed the game. Thai-chili sauce is easy to buy at the store, and is perfect for Brussels. It’s amazing what a good sauce and a proper roasting can do for a vegetable.
This recipe requires a bit more work than the Thai-chili one, but making the glaze is incredibly simple, and it all comes together very quickly. These Brussels took about 40 minutes in the oven, but only about 5 minutes of actual kitchen work time.
These really are the kind of Brussel sprouts you have to restrain yourself around. Well, perhaps I shouldn’t be using the second person. These are the type of sprouts that I need to restrain myself around. Honestly, I could eat the whole recipe if I went unchecked. Although, perhaps that’s not too unusual for me. I can eat a whole head of roasted cauliflower even when there’s not a hot honey glaze on it. I can just really go hard in the vegetable department.
I would say something like “these are great for your next dinner party!” but… I have never had a dinner party, so that would be disingenuous. These are great for a weeknight dinner or a Sunday lunch. Whenever you’ve got the time to let your kitchen be filled with the smell of bacon and the time to let your Brussel sprouts be good and roasted.
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PinIngredients
- 4 strips of hot honey bacon (or regular bacon)
- 9 ounces Brussel sprouts, either pre-shaved or cut into halves
- 1/2 tsp salt, divided
- 2 tbsp hot honey (or regular honey)
- 1 1/2 tbsp rice vinegar or red wine vinegar
- 1/2 tsp crushed red pepper flakes (optional, but encouraged if using regular honey)
- 1 1/2 tbsp unsalted butter
Instructions
Preheat oven to 400 degrees and line a baking sheet with aluminum foil. Spread out 4 strips of bacon and cook for 20-22 minutes, until the bacon is dark and crispy.
Remove from oven, and use tongs to remove the bacon strips and put them in a large bowl. Try to shake off as much of the bacon fat to leave on the pan as possible. Using the same sheet pan with the bacon fat, spread out your Brussel sprouts and toss them to coat in the fat. Sprinkle with 1/4 tsp of the salt, and put back in the oven for 20-25 minutes.
While the sprouts are in the oven, break up the bacon into bite-sized bits, and leave them in the bowl.
When the Brussel sprouts are approaching being done, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and 1/4 tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
When the Brussel sprouts are browned and crispy (according to your preference), transfer them to the bowl with the bacon bits. Pour the glaze over the top and stir everything together until evenly coated. Serve warm!