Instructions
Preheat Oven: Preheat oven to 425°F (220°C).
Prepare Brussels Sprouts: Toss Brussels sprouts with olive oil, honey, salt, and pepper. Spread on a baking sheet.
Cook Bacon: Place bacon on a separate baking sheet.
Roast: Roast Brussels sprouts and bacon in preheated oven for 20-25 minutes, or until Brussels sprouts are tender and bacon is crispy.
Make the Glaze: In a small bowl, whisk together maple syrup, Dijon mustard, balsamic vinegar, and red pepper flakes.
Combine and Serve: Toss roasted Brussels sprouts and bacon with the glaze. Serve immediately.
Notes
- Choosing Brussels Sprouts: Look for small to medium-sized sprouts that are firm and bright green. Smaller sprouts tend to be sweeter and roast better.
- Adjusting Sweetness: If you prefer a less sweet dish, reduce the amount of honey or maple syrup in the glaze.
- Bacon Alternatives: For a lighter version, use turkey bacon or omit entirely for a vegetarian option. Smoked tofu or tempeh are great substitutes.
- Making it Spicy: Add more red pepper flakes or a dash of cayenne pepper to the glaze if you like extra heat.
- Serving Size: This recipe serves 4 as a side dish. Double the ingredients if you’re cooking for a larger group.
- Leftovers: Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispness.
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