Honey Glazed Roasted Brussel Sprouts w. Bacon
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- Ingredients
- 3 lbs Brussel Sprouts, trimmed
- 1 lb bacon, diced (bacon bits)
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Dash of Dacy Salt & Pepper Blend
- 1 small Shallot, diced
Honey Glaze
- 1 cup light brown sugar
- 2 tbsp Dijon mustard
- 4 tbsp red wine/red cooking wine
- 2 tsp Dash of Dacy Honey Garlic Pepper
(original honey glaze from BLT recipe - I just double the amount recipe - here’s the blt recipe https://deardacy.com/blogs/recipes/dacys-bomba-blt
- Directions
- Preheat oven to 425 degrees F.
- Over high heat, bring a large pot of water to a boil. Blanch Brussel sprouts for 2 minutes — watch the clock.
- Using a colander, drain Brussels and rinse in cold water to stop the cooking process.
- Transfer to a large bowl. Drizzle olive oil and season with Dash of Dacy Salt & pepper blend.
- Place on a baking pan, cut/flat side down.
- Roast in oven for 20 mins.
- Slice bacon in half then cut horizontally.
- Place the cut bits into a cast iron pan. Cook for just a few of minutes over medium high heat. Constantly stirring add shallots to the pan at the last min of bacon cooking process. Remove from heat - set aside. (You don’t want to completely cook bacon because it still has to cook more when it goes into the oven)
- Mix brown sugar, mustard, red wine + Dash Honey Garl Pepp together in a bowl until it forms a paste. Set aside.
- Remove Brussels from oven - place in large mixing bowl. Add bacon and shallot mix. Toss in honey glaze to coat evenly.
- Add Brussels back to the same baking pan and roast for an additional 15 - 20 minute or longer depending on how crispy you want your Brussels to be.
- Be sure not to overcrowd the pan or else your Brussels will steam rather than roast - use 2 baking pans if necessary. Shake the pan at the halfway cooking point.
Brussels should be golden brown and crispy.
Enjoy the flavors :)