With a crisp golden exterior and a sticky, sweet-and-spicy glaze, these Brussels sprouts can’t be beat. Roasted Brussels Sprouts with Bacon and Tabasco Honey Glaze can be served as a Thanksgiving side or with any fall meal.
Only 4 Ingredients
Only 4 ingredients are needed and you won’t believe how great a simple glaze of honey and Tabasco sauce tastes.
I love seeing Brussels sprouts in the store this time of year. A lot of people claim to hate Brussels sprouts and you’d be hard pressed to find a more controversial vegetable. But it’s my belief that many of the people who say they dislike Brussels sprouts haven’t really tried them. Cooked right, they can taste truly magnificent and there’s nothing like bacon, honey, and tabasco to flavor them up!
Just a few ingredients are needed to make these super flavorful roasted Brussels sprouts. Roasting them at a high temperature gets them wonderfully caramelized and there’s really no need to add much to them.
Partially Pre-Cook Bacon
The bacon needs to be precooked just a bit or it won’t get crispy by the time the Brussels sprouts are done.
If you wanted to make this vegetarian, leave out the bacon and use extra oil.
More Thanksgiving Sides
- Cheesy Green Bean Casserole
- Savannah Seafood Stuffing
- Maple-Glazed Green Beans
- Whipped Potatoes
- Butternut Squash Casserole
- Southern Candied Sweet Potatoes
- 4 pieces bacon, diced
- 2 pounds Brussels sprouts, stems trimmed and cut in half (larger ones quartered)
- olive oil
- salt and pepper
- 1 tablespoon honey
- 2 teaspoons Tabasco sauce
- Preheat oven to 425 degrees.
- Cook bacon in a pan until almost half way done.
- Toss bacon and any grease in the pan with Brussels sprouts.
- Drizzle about 1-2 tablespoons olive oil on Brussels sprouts and season to taste with salt and pepper.
- Place in oven and roast for 25 to 30 minutes.
- In a small bowl, whisk together honey and Tabasco sauce. Drizzle on Brussels sprouts.
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Originally posted October 16, 2015.
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