Crispy Honey Mustard Brussels Sprouts With Bacon Recipe

I roasted Bacon Brussels Sprouts in a sticky honey mustard glaze with ultra-crispy bacon and now I can’t promise there will be any left for guests.

But I freakin’ love these Crispy Honey Mustard Brussels Sprouts With Bacon. I can’t resist the sweet tang of Honey Glazed Bacon Brussel Sprouts and that salty hit from Bacon Brussels Sprouts sets me off.

I adore the crunch, the char, the way the mustard hits my teeth. It’s messy, salty, sticky, glorious.

I always reach for brussels sprouts and Dijon mustard when I want a side that gets actual attention at the table. Not pretending it’s virtuous.

It’s sneaky, irresistible veg that disappears faster than any casserole. I will fight you for seconds, no shame, seriously.

Ingredients

• Brussels sprouts: crunchy charred edges, tender insides — kinda healthy comfort food you’ll actually want.
• Bacon: smoky, salty bites that bring protein and major crave factor to every forkful.
• Olive oil: helps crisp things up, adds fruitiness and a slick mouthfeel.
• Salt: pulls out sweetness, makes the whole dish actually sing.
• Black pepper: a gentle bite and warmth, add more if you like heat.
• Dijon mustard: tangy backbone, it keeps the glaze bright and not too sweet.
• Whole grain mustard: texture and tiny pops of flavor, rustic and interesting.
• Honey: sticky sweetness that glazes and balances the mustard sharpness.
• Apple cider vinegar: bright acid that cuts richness, makes you want seconds.
• Garlic: savory punch, fragrant and homey — don’t skip it if you can help it.
• Butter: basically optional richness, makes the glaze glossy and slightly decadent.
• Parsley: fresh green pop on top, cleans the palate and looks pretty.

Ingredient Quantities

• 1 1/2 to 2 pounds brussels sprouts, trimmed and halved
• 6 to 8 slices thick cut bacon, diced
• 2 tablespoons olive oil, divided
• Salt, about 1 teaspoon, to taste
• 1/2 teaspoon freshly ground black pepper, plus more if you like
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar or lemon juice
• 1 garlic clove, minced or grated
• 1 tablespoon unsalted butter, optional for a richer glaze
• Chopped fresh parsley for garnish, optional

How to Make this

1. Preheat oven to 400 F and line a large baking sheet with foil or parchment for easier cleanup.

2. Trim stem ends off 1 1/2 to 2 pounds Brussels sprouts, halve them lengthwise, pull off any loose or yellow leaves.

3. Toss sprouts in a large bowl with 1 tablespoon olive oil, about 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper until evenly coated.

4. Spread sprouts cut-side down on the sheet in a single layer and roast 20 to 25 minutes, turning once halfway, until deeply browned and crispy on edges; timing depends on size so check early if small.

5. While sprouts roast, dice 6 to 8 slices thick cut bacon and cook in a skillet over medium heat until very crisp, about 8 to 10 minutes, stirring occasionally; transfer bacon to paper towels and reserve about 1 tablespoon bacon fat in pan.

6. Make the honey mustard glaze in a bowl: whisk together 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 2 tablespoons honey, 1 tablespoon apple cider vinegar or lemon juice, and 1 minced garlic clove; whisk in 1 tablespoon melted unsalted butter if you want it richer.

7. When sprouts are done, immediately toss them in the warm skillet with reserved bacon fat (add the remaining 1 tablespoon olive oil if pan is dry) so they get an extra crisp, then pour the honey mustard glaze over and toss quickly to coat; the heat helps the glaze cling.

8. Add the crispy bacon back to the pan, toss once more to combine, taste and adjust salt or pepper as needed.

9. Transfer to a serving dish, sprinkle chopped fresh parsley if using, and serve hot; these hold up well for a short time so you can make ahead and rewarm at 350 F for 5 to 8 minutes.

10. Tip: use similarly sized sprouts for even roasting, avoid overcrowding the pan so they crisp, and if you like extra caramelization broil 1 to 2 minutes at the end but watch closely so they dont burn.

Equipment Needed

1. Oven (preheated to 400 F)
2. Large rimmed baking sheet (lined with foil or parchment)
3. Large mixing bowl
4. Sharp chef’s knife and cutting board
5. Heavy skillet or frying pan (cast iron works great)
6. Tongs or a sturdy spatula for tossing
7. Small bowl and whisk or fork for the glaze
8. Measuring spoons and a tablespoon, plus paper towels for draining bacon

FAQ

Crispy Honey Mustard Brussels Sprouts With Bacon Recipe Substitutions and Variations

• Brussels sprouts: swap for cauliflower florets, trimmed baby potatoes cut small, or broccolini if you want something less bitter. they roast up similarly and get that same crisp.
• Bacon: use pancetta, prosciutto torn into strips, or smoked tempeh for a vegetarian smoky note. adjust salt since prosciutto and pancetta are pretty salty.
• Dijon mustard: substitute spicy brown mustard, yellow mustard plus a pinch of dry mustard, or stone ground mustard for texture and punch.
• Honey: use maple syrup, agave nectar, or brown rice syrup for a similar sweetness and glaze. maple adds a nice deeper flavor.

Pro Tips

1) Roast cut side down on a hot, roomy pan so they get a deep brown crust. If the pan is crowded they steam not crisp, so use two pans or roast in batches.

2) Save and use the bacon fat, but don’t let it burn. If the skillet looks dry when you add the sprouts, swirl in a little olive oil so the glaze will cling and the edges stay crispy.

3) Warm the glaze a bit in the pan before tossing so it thins and coats evenly. If it’s too cool it can just sit on top and make the sprouts soggy. Taste for salt after adding bacon, because bacon adds a lot.

4) For extra caramelization, give them a minute under the broiler at the end but watch them the whole time. They can go from perfect to charred real fast, so stay by the oven.