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Tangy and Caramelized Brussels Sprouts
I've turned many doubtful eaters into fans with these glazed Brussels sprouts. The mix of crunchy, browned edges, tasty bacon and that tempting honey maple coating works like magic. People always want to know how I make them after their first bite.
A Veggie Dish That Steals the Show
We can finally forget those plain, mushy sprouts of the past. This approach turns them into something amazing with crisp exteriors, sweet drizzle and bacon pieces throughout. They show up at our holiday table, weeknight dinners, and they've won over my picky kids who usually avoid anything green.
Ingredients List
- Brussels Sprouts: 1 pound, cut in half after trimming for better cooking. Go for tight, bright ones for top flavor.
- Olive Oil: 2 tablespoons to help them brown nicely.
- Honey: 1 tablespoon to add that gentle sweetness.
- Thick-Cut Bacon: 6 slices, chopped into 1-inch chunks for even crispness. You can use turkey bacon or meatless options if you prefer.
- Maple Syrup: 1/4 cup for deep, woodsy sweetness.
- Dijon Mustard: 1 tablespoon to cut through with tang.
- Balsamic Vinegar: 1 tablespoon to counter the sweet elements.
- Red Pepper Flakes (Optional): 1/4 teaspoon if you want a mild kick.
- Salt and Black Pepper: 1/2 teaspoon salt, 1/4 teaspoon pepper to bring out flavors.
Cooking Instructions
- Get the Sprouts Ready
- Turn your oven to 425°F (220°C). Clean the sprouts, cut them in half, and dry them well. Mix with olive oil, honey, salt, and pepper in a big bowl until they're all coated.
- Make Your Bacon
- Arrange the bacon pieces on their own baking tray. Cook alongside the sprouts for 20-25 minutes until they're nice and crisp. Put them on paper towels to soak up extra fat.
- Cook the Sprouts
- Put your seasoned sprouts on a sheet pan in one layer. Cook for 20-25 minutes, turning them over halfway, until they're brown and crunchy.
- Mix Up the Sauce
- While sprouts are cooking, stir together maple syrup, Dijon mustard, balsamic vinegar, and red pepper flakes in a small dish until it's all combined.
- Finish and Serve
- In a big bowl, toss hot sprouts and bacon with your sauce. Put everything in a serving dish and top with nuts or herbs if you want.
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Personalize Your Dish
I've tried lots of tasty twists on this over time. Adding crunchy pecans works great, and so does some roasted garlic for extra flavor. If you don't eat meat, try some smoked tofu instead of bacon. Any leftover sprouts taste wonderful in a salad or with breakfast eggs the next day.
Storage Tips
These taste best right away but will stay good in the fridge for a couple days. Warm them up in your oven at 375°F for around 10 minutes to get them crunchy again. Don't use the microwave as they'll just get soft. When I'm planning ahead, I'll cook all parts separately and mix them with the warm sauce just before we eat.
Helpful Tips
From answering lots of questions about this dish, here's what I've found out: You can use frozen sprouts if you thaw and dry them thoroughly. Always use the oven for warming them up. The honey and maple really help cut any bitter taste. This method works great with other veggies too, especially broccoli. And you can definitely prep most of it ahead, just wait to add the final sauce until serving time.
Closing Thoughts
Turn Brussels sprouts into something you can’t resist! Roast them till golden, mix with crispy bacon, and coat in a honey-maple glaze for a sweet and savory mix.
Common Recipe Questions
- → What should I look for in Brussels sprouts?
Pick bright green ones that feel firm and are medium or small in size. Smaller ones have a natural sweetness and roast more evenly.
- → Can I skip the bacon?
Sure, just leave it out or swap it with something meat-free like smoked tofu. The glaze still brings loads of flavor.
- → What’s the best way to store leftovers?
Keep them in the fridge for up to two days in a sealed container. Reheat in the oven so they stay crisp.
- → How do I make it less sweet?
Cut back on the honey or maple syrup if you like. The tangy mustard and vinegar will still shine through.
- → Is this dish spicy?
There’s a gentle heat from the red pepper flakes, but you can skip them or tweak the amount to suit your taste.