Crispy Bacon & Brussels Honey Sprouts Glaze Recipe
Make Crispy Bacon & Brussels Honey Sprouts Glaze Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brussels sprouts & glaze
Crispy bacon & aromatics
Finishing & garnish
Method
Brussels sprouts & glaze
- 1
Prepare sprouts
Trim root ends of Brussels sprouts and remove any loose or browned outer leaves. Cut larger sprouts in half lengthwise so all pieces are similar size; leave small ones whole.
- 2
Initial roast
Preheat oven to 425°F (220°C). Toss Brussels sprouts with 2 tbs olive oil, 1 tsp kosher salt and 1 tsp black pepper in a bowl until evenly coated. Spread sprouts cut-side down on a rimmed baking sheet in a single layer. Roast for 18–22 minutes until edges are deeply browned and tender when pierced.
- 3
Make honey glaze
While sprouts roast, whisk together 2 tbs honey, 1 tbs apple cider vinegar, 1 tsp Dijon mustard and 1 tbs melted unsalted butter in a small bowl. Set aside.
- 4
Glaze and finish roast
When sprouts are browned, remove baking sheet from oven and drizzle the honey glaze over them; toss gently to coat. Return to oven for 3–4 minutes to set the glaze, then remove and set aside.
Crispy bacon & aromatics
- 5
Cook bacon
While sprouts roast, cut bacon crosswise into 1/2-inch pieces. Place bacon in a cold large skillet, then set over medium heat. Cook, stirring occasionally, until bacon is crisp and fat is rendered (8–10 minutes). Use a slotted spoon to transfer crispy bacon to a paper-towel-lined plate, leaving fat in the skillet.
- 6
Sauté shallot & garlic
With the skillet over medium heat and about 1–2 tbs bacon fat remaining, add minced shallot and cook until softened and translucent, about 2–3 minutes. Add minced garlic and 1/4 tsp red pepper flakes and cook 30–45 seconds until fragrant, taking care not to burn the garlic.
- 7
Finishing & garnish
- 8
Combine sprouts and bacon
Transfer glazed Brussels sprouts into the skillet with the bacon and aromatics (or return everything to the baking sheet). Gently toss to combine so sprouts are evenly coated with bacon, shallot and garlic.
- 9
Brighten and serve
Stir in 1/2 tbs fresh lemon juice and 2 tbs chopped parsley. Taste and adjust seasoning with a pinch more salt or pepper if needed. If using, sprinkle 2 tbs toasted sliced almonds for crunch. Serve immediately while hot.
