Ingredients:

  • 5 lb Brussels Sprouts, trimmed, washed, and halved
  • 4 oz Thick-Cut Bacon, diced into small lardons
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/4 cup Balsamic Vinegar (aged, if possible)
  • 3 Tbsp Honey (clear or runny)
  • 2 Tbsp Water or Chicken Stock
  • 1/2 tsp Garlic Powder (optional)
  • 1/4 tsp Red Pepper Flakes (optional)

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
  2. Dice the bacon into small pieces. Spread them evenly on one side of the prepared baking sheet.
  3. In a large bowl, combine the halved Brussels sprouts with the 1 Tbsp of olive oil, salt, and pepper. Toss well to ensure a light, even coating.
  4. Place the bacon in the preheated oven for 5 minutes to start rendering the fat.
  5. Carefully remove the hot tray. Toss the seasoned sprouts directly onto the tray, ensuring they are lightly coated with the rendered bacon fat.
  6. Spread the sprouts into a single layer, ensuring the flat, cut sides are facing down for maximum caramelization. Return the tray to the oven and roast for 15 minutes.
  7. Remove the tray, shake or toss the sprouts gently, and return to the oven for another 5-10 minutes, or until the sprouts are deeply golden brown, crispy on the edges, and tender when pierced.
  8. While the sprouts finish roasting, prepare the glaze: whisk together the balsamic vinegar, honey, water or stock, garlic powder, and red pepper flakes (if using) in a small saucepan.
  9. Bring the mixture to a simmer over medium heat. Let it gently bubble for 5-7 minutes, stirring occasionally, until the glaze has thickened enough to coat the back of a spoon (it should reduce by about half and be syrupy). Remove from heat immediately.
  10. Once the sprouts are cooked, transfer the sprouts and bacon into a clean, large serving bowl. Drizzle the honey-balsamic glaze over the top and toss quickly to coat everything evenly. Serve immediately.