Roast Brussels Sprouts With Bacon and Honey

This recipe is for those who love Brussels sprouts. It may be even for those who may want to give them another try.

I have always enjoyed them. They are in season, a wonderful Fall dish, affordable and even the frozen ones at the supermarket are of good quality (if you cannot fine fresh).

It’s an easy side dish and when you have bacon in the mix, you know it’s going to be good!

Roast Brussels Sprouts With Bacon and Honey

(serves 4)

1 lb. of fresh Brussel sprouts, outer leaves peeled and halved

2 Tbsp. of olive oil

1 medium onion, diced

3/4 cup cured slab bacon/pork), diced (or 5-6 rashers of bacon)

1/4 cup of Greek honey

4 Tbsp. olive oil

salt and pepper to taste

pre-heated 425F oven

1. Cut off stems (underside) of each sprout,  remove the outer leaves and then cut in half. Place in baking vessel and reserve.
2. In a medium-sized skillet over medium heat, add your bacon and render fat until it just begins to crisp. Remove with slotted spoon and reserve. Remove as much fat as you wish (I keep it).
3. To the same pan add and onions and sweat for about 5-7 minutes or until translucent.
4. Transfer onions into the baking vessel with your sprouts and add the honey, the olive oil and season with some salt and pepper. Toss to evenly coat the sprouts and top with pork (I add drippings  as well). Place in your pre-heated oven for 35 minutes or until caramelized and fork-tender.

TIP: for a Canadian twist, add real maple syrup instead of honey