Crispy Honey Sriracha Brussels Sprouts with Bacon Step-by-step instructions

Before you start

Before starting, heat the oven to 425°F (220°C) and position a rack in the middle. Trim and halve the Brussels sprouts, and dice the bacon. Measure out all the glaze ingredients—honey, sriracha, soy sauce, and apple cider vinegar—so they are ready to go when needed.

Have a rimmed baking sheet and a large skillet on hand. The prep takes about 10 minutes, and the cooking process flows smoothly if everything is prepped in advance.

Instructions

Roast and Crisp

1. 1Prep and Roast the Sprouts
   Heat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and halve them lengthwise. In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until evenly coated. Arrange them cut-side down on a rimmed baking sheet in a single layer. Roast for 22 minutes, until the outer leaves are deeply caramelized and crispy.
   Look for The sprouts should be deeply browned on the cut sides and tender when pierced with a fork.
   Tip Don't overcrowd the pan—give each sprout room to brown properly.
2. 2Crisp the Bacon
   While the sprouts roast, place the diced bacon in a cold large skillet. Set the skillet over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
   Look for The bacon should be deeply browned and crunchy, with most of the fat rendered out.
   Tip Starting the bacon in a cold pan helps render the fat slowly for even crispness.

After roasting, the sprouts should be deeply caramelized on the cut sides, with crispy outer leaves and tender centers.

The bacon should be browned and crunchy, with the fat rendered. The kitchen will smell of roasted nuts and smoky bacon. Check that the sprouts are fork-tender before proceeding.

Simmer the Glaze

3. 3Simmer the Glaze
   To the same skillet with the bacon fat, add honey, sriracha, soy sauce, and apple cider vinegar. Whisk to combine and bring to a simmer over medium heat. Let it bubble gently for 1 minute until the glaze is syrupy and slightly thickened. Return the crispy bacon bits to the skillet and stir to coat them in the glaze.
   Look for The glaze should be thick enough to coat the back of a spoon, with a sticky, glossy consistency.
   Tip Keep the heat moderate—if the glaze boils too hard, it can separate or burn.

The glaze should be bubbling gently, thick and glossy, with a balanced aroma of sweet honey, spicy sriracha, and savory soy. It should coat the back of a spoon. The bacon bits should be evenly coated and glistening. Taste and adjust the heat level if needed before adding the sprouts.

Toss and Serve

4. 4Toss and Serve
   When the sprouts are done, carefully transfer them to the skillet with the glaze. Toss vigorously with a spatula to coat every crevice of the sprouts and bacon. Spoon the glazed sprouts into a serving bowl and serve immediately, making sure to scrape up all the sticky glaze from the pan.
   Look for The sprouts should be glossy and evenly coated, with the glaze clinging to every surface.
   Tip Serve right away—the glaze is most delicious when hot and the sprouts are at their crispiest.

The sprouts and bacon should be evenly coated in the sticky glaze, with no dry spots. The glaze should cling to every crevice, and the sprouts should still have some crunch. The dish should look glossy and inviting, with a pleasant sheen. Serve immediately to enjoy the best texture.

Common mistakes

Avoid overcrowding the baking sheet—if the sprouts are piled on top of each other, they will steam rather than brown. Use a large enough sheet and leave space between each sprout. Also, be careful not to burn the glaze: keep the heat at medium and stir frequently.

If the glaze becomes too thick, add a splash of water to loosen it. Finally, don't skip the step of tossing the sprouts in the glaze while they're hot—this is what makes them shine.

How to tell it’s done

The sprouts are done when they are deeply browned on the cut sides and tender when pierced with a fork, after about 22 minutes of roasting. The glaze is ready when it has thickened to a syrupy consistency and coats the back of a spoon.

The bacon should be crisp and browned. Once everything is combined, the dish is best served immediately to enjoy the contrast of crispy sprouts and sticky glaze.