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!