Brussels sprouts often arrive at holiday dinners as the quiet option, but they can easily steal the spotlight. Tossed with crisp bacon and finished in a glossy miso-honey-soy glaze, these sprouts become irresistibly savory, sweet, and smoky. This simple side uses just a few ingredients, is easy to prep ahead, and yields a crowd-pleasing result every time.
Baking the bacon on a wire rack renders clear, flavorful fat that doubles as the perfect roasting oil for the Brussels. Roasting in that fat crisps the edges while keeping the centers tender. A quick miso-honey glaze added at the end clings to every caramelized bite, transforming this humble vegetable into a memorable side.
Why you’ll love Crispy Bacon and Miso Honey Brussels Sprouts
Big flavor from few ingredients — A handful of pantry staples deliver a rich balance of savory, sweet, and smoky notes.
Crisp outside, tender inside — Thin-slicing ensures quick roasting and a mix of caramelized edges and soft centers.
Make-ahead friendly — Cook the bacon, slice the sprouts, and mix the glaze earlier in the day; roast and toss just before serving for effortless entertaining.
Ingredients
Brussels sprouts — 1 pound, sliced about 1/4 inch thick. Even, thin slices roast quickly and crisp up beautifully.
Bacon — 1/2 pound. Baking on a rack yields rendered fat you can use to roast the sprouts for extra flavor.
Miso paste — 1 tablespoon. White (shiro) miso is ideal for its mild, slightly sweet umami that complements honey and soy.
Honey — 1 tablespoon, to lend a glossy sweetness that caramelizes on the warm sprouts.
Soy sauce — 1 teaspoon, for a touch of salt and savory depth.
Olive oil — 1 teaspoon, to smooth and emulsify the glaze and help it coat the sprouts evenly.
Salt and pepper — To taste; go light at first since bacon and miso contribute salt.
How to make Crispy Bacon and Miso Honey Brussels Sprouts
1. Cook the bacon.
Preheat the oven to 350°F (175°C). Arrange bacon in a single layer on a wire rack set over a sheet pan and bake until crisp and golden, about 12–20 minutes depending on thickness. The rendered fat left in the pan will be used to roast the sprouts.
2. Prepare the Brussels.
Rinse, dry, and trim the sprouts; slice into 1/4-inch rounds. Uniform slices ensure even roasting.
3. Roast in the bacon fat.
Carefully spoon a few tablespoons of the rendered bacon fat onto the sheet pan, toss the sliced sprouts in the fat with a pinch of salt and pepper, and spread them out in a single layer. Roast 15–20 minutes, flipping once halfway through, until edges are deeply caramelized and centers are tender.
4. Make the miso-honey glaze.
In a small bowl, whisk together miso paste, honey, soy sauce, and olive oil until smooth. Taste and adjust the balance to your liking—more honey for sweetness, or a touch more miso for savory depth.
5. Combine and serve.
Chop the cooled bacon into bite-sized pieces. Toss the hot roasted sprouts with the bacon and pour the glaze over them, tossing quickly so the glaze coats every crisp edge. Serve warm.
Tips and tricks
Use a wire rack if possible. It helps the bacon cook evenly and captures fat that becomes ideal for roasting the sprouts.
No rack? No problem. Cook the bacon in a skillet on the stovetop and reserve a few tablespoons of fat for the pan-roasted sprouts.
Slice uniformly. Keeping the rounds about 1/4 inch thick gives the best contrast between crispy edges and tender centers.
Prep ahead. Cook the bacon, slice the sprouts, and whisk the glaze earlier in the day. Roast and toss just before serving for the freshest texture.
Best served with
These glazed Brussels pair well with hearty, comforting mains. Their sweet-savory profile and smoky bacon make them a natural complement to roasted poultry and rich beef dishes.
Serve alongside:
- Roast chicken or turkey
- Beef tenderloin, rib roast, or braised short ribs
- Pasta al forno or a baked lasagna
They’re the perfect finish for a fall or holiday table.
How to store
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in a low oven or skillet to restore some crispness—avoid the microwave if you prefer the texture to remain crisp.
FAQ
Yes. Use two sheet pans and space the sprouts so they roast rather than steam.
You can, but turkey bacon yields less fat. Add 1–2 teaspoons of olive oil to the sprouts before roasting to ensure they crisp well.
Absolutely. Stir a pinch of red pepper flakes or a spoonful of chili crisp into the glaze for heat.
White (shiro) miso is recommended for its mild, slightly sweet character that blends nicely with honey and soy.
Crispy Bacon and Miso Honey Brussels Sprouts
Servings: 6
Prep Time: 10 mins • Cook Time: 25 mins • Total Time: 35 mins
Ingredients
- 1 pound Brussels sprouts, sliced 1/4 inch thick
- 1/2 pound bacon
- 1 tablespoon miso paste (white/shiro preferred)
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1 teaspoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F. Place bacon on a wire rack set over a sheet pan and bake until crisp, about 12–20 minutes.
- Rinse and slice Brussels into 1/4-inch rounds; pat dry.
- Reserve a few tablespoons of rendered bacon fat. Toss the sliced sprouts in the fat with a pinch of salt and pepper and spread on a sheet pan.
- Roast 15–20 minutes, flipping once, until crisp and caramelized.
- Whisk together miso paste, honey, soy sauce, and olive oil for the glaze; adjust to taste.
- Chop the cooled bacon and toss with warm sprouts. Drizzle the glaze over and toss to coat. Serve warm.
Nutrition
Nutrition information is an approximation.
Calories: 208 kcal • Carbohydrates: 11 g • Protein: 8 g • Fat: 16 g • Sodium: 444 mg • Fiber: 3 g • Sugar: 5 g