Side Dishes

Roasted Brussels Sprouts with Bacon and Salted Honey

Roasted Brussels Sprouts with Bacon and Salted Honey

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 6

Sweet, spicy and tangy, these oven-roasted brussels sprouts and bacon are tossed in a warm honey vinaigrette for a quick and easy holiday side dish. It’s the creation of Tieghan Gerard, founder of the blog Half-Baked Harvest, who shares her tricks for achieving perfectly crispy brussels sprouts: First, roast them, cut side down, at a high oven temp so they’ll soften in the center and become extra crispy on the outside. The second trick? Cook the bacon in the same pan with the sprouts—they’ll absorb the wonderful savoury flavours of the bacon fat. After everything roasts, drizzle with a warm honey–apple cider vinegar mixture, then sprinkle with goat cheese and juicy pomegranate seeds. And wait for the rave reviews.


  • 1 lb. (500 g) brussels sprouts, trimmed and halved lengthwise
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 thick-cut bacon slices, chopped
  • 1/4 cup (3 oz./90 g) honey
  • Pinch of red pepper flakes
  • 3 Tbs. apple cider vinegar
  • 2 Tbs. salted butter
  • 1 tsp. grated orange zest
  • 4 oz. (125 g) goat cheese, crumbled, or grated Manchego or Parmesan cheese
  • 1 cup (4 oz./125 g) pomegranate seeds


  • Position a rack in the lower third of an oven and preheat to 425°F (220°C).
  • In a Dutch oven or braiser, toss together the brussels sprouts, olive oil and a pinch each of salt and black pepper. Arrange the brussels sprouts, cut side down, and sprinkle the bacon around the sprouts. Roast until the sprouts are deeply browned and the bacon is crisp, 20 to 25 minutes.
  • Meanwhile, in a small saucepan over medium heat, combine the honey and red pepper flakes and bring to a boil, then boil for 1 minute. Remove from the heat and stir in the vinegar, butter, orange zest and a pinch of salt.
  • Remove the Dutch oven from the oven and drizzle the honey mixture over the sprouts and bacon. Transfer to a serving platter and top with the goat cheese and pomegranate seeds. Serve warm. Serves 6.
  • Recipe courtesy of Tieghan Gerard, founder of Half-Baked Harvest

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