Brussel sprouts and thick-cut bacon roasted until crispy and charred, then tossed with a sweet and tangy honey mustard sauce.
For the brussel sprouts
- 2 lbs brussel sprouts
- 2 slices thick cut bacon or 4 slices regular bacon, diced
- 1 tbsp + 1 tsp avocado oil
- ¼ tsp kosher salt
For the sauce
- 2 ½ tsp dijon mustard
- 1 ¾ tsp honey
- 1 ½ tsp extra virgin olive oil
- ¾ tsp ancho chile powder
- ⅛ tsp kosher salt
- Preheat the oven to 425 degrees Fahrenheit. Move the bottom rack of the oven to the second lowest position.
- Wash and dry the sprouts. Cut off the bottom of the sprout and remove the outer leaves, then cut in half.
- In a large bowl, combine the halved brussel sprouts, avocado oil, and ¼ tsp kosher salt. Mix to coat the sprouts in oil and salt, then mix in the diced bacon.
- Spread the brussel sprouts on a large sheet pan; don’t overcrowd the sprouts (see note). Make sure each sprout is on the sheet pan cut side down (see note).
- Roast at 425 degrees Fahrenheit for 20 minutes, turning the pan halfway through roasting.
- While the sprouts are roasting, add all ingredients for the sauce to a small bowl. Mix to combine.
- Remove the brussel sprouts from the oven. Pour the sauce evenly over the brussel sprouts and mix lightly to coat. Serve immediately. Leftovers keep in the fridge for up to 1 week.
- Don’t overcrowd the brussel sprouts on the sheet pan. Overcrowding will cause the sprouts to steam and the result is a less crispy sprout.
- Placing the brussel sprouts cut side down on the sheet pan is the best way to get a crispy texture.
- Category: Side Dishes
- Cuisine: American
Keywords: brussel sprouts, bacon, roasted brussel sprouts, honey mustard sauce, sweet and tangy, side dish, easy side dish