Brussel Sprouts Recipe

Prepare sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. If sprouts are large, halve or quarter them so pieces are roughly uniform (about 1/2–3/4 inch thick).

In a large bowl, toss the prepared Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Spread the sprouts cut-side down on a rimmed baking sheet in a single layer, leaving a bit of space between pieces for browning.

Roast in the preheated oven for 20–25 minutes, stirring or shaking the pan once halfway through, until the sprouts are deep golden-brown on the edges and tender when pierced with a fork. For extra browning, broil 1–2 minutes at the end watching carefully.

While the sprouts roast, cook the bacon. Place the 6 slices of thick-cut bacon in a cold skillet (cast iron preferred) in a single layer. Cook over medium heat, turning occasionally, until the bacon is crisp and browned, about 8–12 minutes depending on thickness.

Transfer cooked bacon to a paper-towel–lined plate to drain. Reserve 1–2 tablespoons of the bacon fat in the skillet; discard any excess or save for another use. Once cooled slightly, chop or crumble the bacon into bite-size pieces.

In a small saucepan over low heat, melt 4 tablespoons unsalted butter until just melted and starting to foam lightly.

Stir in 3 tablespoons honey, 1 teaspoon sriracha, 1 teaspoon apple cider vinegar, 1 teaspoon smoked paprika, 1 teaspoon red pepper flakes, and 1 teaspoon sea salt. Whisk gently and keep on low heat until mixture is warm and homogenous, about 1–2 minutes. Taste and adjust heat or sweetness: add more sriracha or red pepper flakes for heat, or more honey for sweetness.

Remove from heat and keep warm until ready to finish the dish.

When Brussels sprouts are roasted, transfer them to a large bowl. Pour the hot honey butter over the warm sprouts and toss gently to coat so the butter lightly glosses each piece.

Add the chopped/crumbled bacon and 1 tablespoon fresh lemon juice to the bowl. Toss to combine, tasting and adding a pinch more salt or a squeeze of lemon if needed.

Transfer to a serving dish and sprinkle with 2 tablespoons chopped fresh parsley if using. Serve immediately while warm.