When Brussels sprouts arrive at the holiday table, they often play second fiddle. Tossed with smoky bacon and finished in a glossy miso-honey-soy glaze, they instantly become the star. This simple side uses just a few pantry ingredients, is easy to prep, and delivers bold, addictive flavor that guests will ask about again and again.
The technique is straightforward: bake the bacon until crisp so it renders its fat, use that flavorful fat to roast thin-sliced Brussels until they caramelize, then toss everything with a sticky miso-honey glaze. The result is a mix of crunchy edges, tender centers, and a sweet-savory finish that clings to every bite. It’s cozy, comforting, and ideal for make-ahead entertaining.
Why you’ll love Crispy Bacon and Miso Honey Brussels Sprouts
Powerful flavor from a few ingredients — Miso, honey, soy, and rendered bacon fat create a deep, savory-sweet profile with minimal effort.
Crispy, tender texture — Thin slices roast quickly, producing caramelized edges and soft centers.
Prep-ahead friendly — Cook the bacon, slice the sprouts, and whisk the glaze ahead of time. Roast and toss just before serving for a stress-free finish.
Ingredients
- Brussels sprouts — 1 pound, sliced about 1/4 inch thick. Thin rounds roast quickly and crisp up nicely.
- Bacon — 1/2 pound. Baking on a rack renders fat cleanly and gives crisp pieces to fold into the sprouts.
- Miso paste — 1 tablespoon. White (shiro) miso is ideal because it’s mild and slightly sweet.
- Honey — 1 tablespoon. Adds sweetness and a glossy finish when warmed with the glaze.
- Soy sauce — 1 teaspoon. A small amount brings savory balance and seasoning.
- Olive oil — 1 teaspoon to help emulsify the glaze and coat the sprouts evenly.
- Salt and pepper — To taste. Go light; the miso and bacon contribute plenty of salt.
How to make Crispy Bacon and Miso Honey Brussels Sprouts
1. Cook the bacon. Preheat the oven to 350°F (175°C). Lay bacon on a wire rack set over a sheet pan and bake until crisp and golden, about 12–18 minutes depending on thickness. Reserve the rendered fat on the pan.
2. Prep the Brussels. Rinse and dry the Brussels sprouts, then slice into 1/4-inch rounds for even roasting.
3. Roast in the bacon fat. Remove the rack and transfer a few tablespoons of the warm rendered bacon fat to a mixing bowl. Toss the sliced Brussels with the fat, plus a pinch of salt and pepper. Spread them in a single layer on the sheet pan and roast 15–20 minutes, flipping halfway, until edges are deeply caramelized and crisp.
4. Make the miso-honey glaze. Whisk together the miso paste, honey, soy sauce, and olive oil in a small bowl until smooth. Taste and adjust balance—add a touch more honey if you want sweeter, or a little more miso for deeper umami.
5. Combine and serve. Chop the cooled bacon into bite-sized pieces. Toss the warm roasted Brussels with the bacon and pour the glaze over them, tossing gently to coat. Serve warm so the glaze stays glossy and the edges remain crisp.
Tips and tricks
- Use a wire rack if you have one. Baking bacon on a rack renders fat evenly and keeps pieces crisp. If you don’t have a rack, cook bacon in a skillet and reserve a few tablespoons of fat for roasting.
- Slice uniformly. Consistent 1/4-inch rounds give the best combination of crispy edges and tender centers.
- Don’t overcrowd the pan. Spread sprouts in a single layer so they roast instead of steam.
- Prep in advance. Cook the bacon and make the glaze ahead of time. Roast and toss just before serving for the best texture.
- Make it spicy if you like. Stir a pinch of red pepper flakes or a spoonful of chili crisp into the glaze for heat.
Best served with
These Brussels sprouts complement rich, savory mains. The smoky bacon and umami-forward glaze pair particularly well with roast poultry and hearty beef dishes. They also work nicely alongside baked pasta or a vegetable-forward entrée to brighten the plate.
How to store
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat briefly in a hot oven or skillet to restore crispness; avoid microwaving if you want to keep the edges crunchy.
FAQ
Can I double this recipe? Yes. Use two sheet pans so the Brussels have space to roast instead of steaming.
Can I use turkey bacon? You can, but it renders less fat. Add 1–2 teaspoons of olive oil to the sprouts before roasting to make up the difference.
What type of miso works best? White (shiro) miso is recommended for its mild, slightly sweet flavor that blends well into a glaze.
Crispy Bacon and Miso Honey Brussels Sprouts — Recipe Summary
Servings: 6 • Prep time: 10 mins • Cook time: 25 mins • Total time: 35 mins
Nutrition (per serving)
Calories: 208 kcal • Carbohydrates: 11 g • Protein: 8 g • Fat: 16 g • Sodium: 444 mg • Fiber: 3 g • Vitamin C: 64 mg
Nutrition information is an approximation and should be used as a general guide.