Crispy Honey Balsamic Brussels Sprouts Recipe – Easy Candied Pecans & Bacon

Let me set the scene: the sizzle of bacon wafting from the oven, the sweet aroma of honey mingling with tangy balsamic, and those tiny Brussels sprouts caramelizing until they’re golden and crisp around the edges. The first time I made these Crispy Honey Balsamic Brussels Sprouts with Candied Pecans & Bacon, the whole kitchen lit up with the kind of scent that has everyone drifting in to “just check” on dinner. Honestly, it’s a moment that sticks with you—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, I would’ve sworn up and down that Brussels sprouts were best left to holiday tables and childhood “eat your veggies” negotiations. But one rainy weekend, I stumbled upon a farmer’s market haul of fresh, bright green sprouts and decided to put my own spin on them. I was instantly hooked. It’s pure, nostalgic comfort with a modern twist, thanks to crunchy candied pecans and smoky bacon. When I was knee-high to a grasshopper, you wouldn’t catch me anywhere near these veggies. Now? Let’s just say I wish I’d discovered this recipe a decade ago.

My family couldn’t stop sneaking bites off the sheet pan (and I can’t really blame them). These crispy Brussels sprouts are perfect for potlucks, holiday gatherings, or just a sweet treat for your kids after a long day. Whether you’re trying to brighten up your Pinterest board or impress friends at the next dinner party, this is the kind of side dish that gets gobbled up in minutes. And yes, I’ve tested this recipe countless times—in the name of research, of course. It’s a staple for family gatherings, gifting, and cozy nights in. If you’re searching for a side dish that feels like a warm hug, you’re going to want to bookmark this one.

Why You’ll Love This Crispy Honey Balsamic Brussels Sprouts Recipe

Let’s face it, Brussels sprouts have a reputation. But this recipe? It shatters all expectations. After years of trial and error (and more than a few burnt batches), I finally found the secret to truly crispy, flavor-packed Brussels sprouts. Here’s why you’ll fall in love with these sweet-savory beauties:

• Quick & Easy: All comes together in under 40 minutes—perfect for busy weeknights or last-minute cravings. No marathon cooking sessions here.
• Simple Ingredients: No fancy grocery runs. You probably have everything you need in your kitchen right now.
• Perfect for Any Occasion: These make an impressive addition to holiday spreads, cozy dinners, brunches, or potlucks. Trust me, they’re always the first thing to disappear!
• Crowd-Pleaser: Even the veggie skeptics in my family ask for seconds (kids and adults alike). Bacon and candied pecans? Enough said.
• Unbelievably Delicious: The combo of crispy edges, smoky bacon, sweet honey, and zingy balsamic is next-level comfort food with a gourmet twist.

What sets this recipe apart is how every element works together—the honey caramelizes the sprouts, the balsamic adds a punchy tang, and the candied pecans bring crunch and sweetness that offset the rich, savory bacon. (I’ve tried grilling, pan-frying, and roasting, but this method gets those sprouts so crispy, you’ll wonder why you ever ate them any other way.)

This isn’t just another Brussels sprouts recipe; it’s the one that finally converts the skeptics. It’s comfort food, but lighter and faster—no heavy cream, no deep frying, just pure flavor. Whether you’re hosting guests or cooking for yourself, this is the recipe that transforms a simple meal into something memorable. Honestly, it’s the kind of dish that makes you close your eyes after the first bite, savoring every crispy, sweet, and savory note. Try it once and you’ll know what I mean.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and there’s plenty of room for easy swaps if you need ‘em. Here’s what you’ll need:

• Brussels Sprouts – 1.5 lbs (680g), trimmed and halved (fresh is best for maximum crispiness)
• Olive Oil – 3 tbsp (45ml) (helps crisp up the sprouts; you can use avocado oil for a lighter option)
• Honey – 2 tbsp (30ml) (adds a gorgeous caramelization; local honey preferred for flavor)
• Balsamic Vinegar – 2 tbsp (30ml) (choose a good quality aged balsamic for the richest flavor)
• Bacon – 4 slices (about 85g), chopped (thick-cut yields the best texture, but standard works too)
• Pecans – 3/4 cup (75g), roughly chopped (for the candied topping; walnuts work well if you’re out of pecans)
• Brown Sugar – 2 tbsp (28g) (for candying the pecans; coconut sugar or maple sugar are great alternatives)
• Butter – 1 tbsp (14g) (unsalted; helps coat the pecans and keeps them crisp)
• Salt – 1/2 tsp (3g) (adjust to taste)
• Black Pepper – 1/2 tsp (2g) (freshly cracked for a punchy finish)
• Optional: Red Pepper Flakes – 1/4 tsp (1g) (for a hint of heat, if you’re feeling adventurous)

Ingredient Tips:

• I like using Kirkland Signature thick-cut bacon for extra crunch, and Trader Joe’s balsamic for a nice depth.
• If you’re gluten-free, double-check the bacon and balsamic labels (some brands sneak in gluten!).
• No honey? Maple syrup or agave work in a pinch—just expect a slightly different flavor.
• Making these vegetarian? Skip the bacon and add smoked paprika for a similar savory punch.
• If pecans are a no-go (allergies or preference), swap in pumpkin seeds—they toast up beautifully.

Honestly, it’s hard to mess this up. The main thing is to get those Brussels sprouts fresh and firm. If you’re making these in winter, frozen sprouts work, but they won’t crisp up quite as much. In summer, toss in a handful of dried cranberries with the pecans for a seasonal twist. The flexibility is half the fun!

Equipment Needed

• Sheet Pan – A large, rimmed baking sheet is key for spreading everything out and getting those crispy edges.
• Parchment Paper – Makes cleanup a breeze and keeps the sprouts from sticking.
• Mixing Bowls – At least two; one for tossing the Brussels sprouts and another for candying the pecans.
• Small Saucepan – For melting butter and mixing pecans with sugar.
• Sharp Knife – To halve the sprouts and chop the bacon and pecans.
• Cutting Board – Large enough for all your slicing and dicing.
• Spatula or Tongs – For flipping the sprouts halfway through roasting.

If you don’t own a sheet pan, a large casserole dish can work in a pinch. Just be sure not to overcrowd—otherwise, you’ll lose that coveted crispiness. I’ve used silicone baking mats instead of parchment paper, but parchment guarantees the best browning. For the pecans, any small nonstick pan will do. If your knife isn’t super sharp, give it a quick hone—Brussels sprouts can be tough little nuggets!

Maintenance tip: keep your sheet pans free from old oil by scrubbing with baking soda every few uses. Budget-friendly options are everywhere; I got my favorite pan for under $15 at a local store. You don’t need fancy tools, just ones that get the job done.

Preparation Method

1. Prep the Brussels Sprouts:
   
   Trim off the tough stem ends, removing any yellow leaves. Halve each sprout lengthwise. You want about 1.5 lbs (680g) of trimmed sprouts. If some sprouts are huge, quarter them for more even roasting.
   
   Time: 8 minutes
2. Preheat the Oven:
   
   Set oven to 400°F (205°C). Line a large sheet pan with parchment paper.
   
   Time: 5 minutes
3. Toss the Sprouts:
   
   In a large bowl, combine the halved sprouts with 3 tbsp (45ml) olive oil, 1/2 tsp (3g) salt, and 1/2 tsp (2g) pepper. Toss well to coat. Spread evenly on the prepared sheet pan, cut side down for maximum caramelization.
   
   Time: 3 minutes
4. Add Bacon:
   
   Sprinkle chopped bacon (4 slices, about 85g) over the sprouts. Make sure the pieces are evenly distributed so every bite gets a little smoky goodness.
   
   Time: 2 minutes
5. Roast:
   
   Place pan in the oven and roast for 18-22 minutes. Halfway through, use a spatula or tongs to flip the sprouts and bacon for even browning. You’re looking for deep golden edges and crispy bacon.
   
   Time: 20 minutes
   
   Troubleshooting: If the sprouts look pale, let them go another 3-5 minutes. If bacon is burning, tent with foil.
6. Candy the Pecans:
   
   While sprouts roast, melt 1 tbsp (14g) butter in a small saucepan over medium heat. Add 3/4 cup (75g) chopped pecans and 2 tbsp (28g) brown sugar. Stir constantly for 3-4 minutes until sugar melts and pecans are coated and fragrant. Spread on a plate to cool.
   
   Time: 5 minutes
   
   Note: Keep a close eye; sugar burns fast!
7. Mix Honey & Balsamic:
   
   In a small bowl, stir together 2 tbsp (30ml) honey and 2 tbsp (30ml) balsamic vinegar.
   
   Time: 1 minute
8. Finish & Serve:
   
   Once sprouts and bacon are crisp, remove from oven. Drizzle honey-balsamic mixture evenly over hot sprouts. Top with candied pecans and (optional) red pepper flakes for a kick.
   
   Time: 3 minutes
   
   Sensory Cues: Sprouts should be deeply browned, bacon crisp, and pecans glossy.
9. Serve:
   
   Transfer to a serving platter. Enjoy immediately for best texture!
   
   Time: 3 minutes

Prep notes: Don’t skip lining the pan—sticky honey and bacon cleanup is no joke. If you want extra crunch, broil the finished sprouts for 1-2 minutes (watch closely!). I always make extra candied pecans—they’re addictive!

Cooking Tips & Techniques

Getting those Brussels sprouts perfectly crispy isn’t rocket science, but a few pro tips make all the difference. Years of trial and error taught me these tricks (and yes, I’ve burned more than a few batches in my time):

• Don’t Overcrowd the Pan: Spread the sprouts out in a single layer. Overcrowding = steaming, not roasting.
• Cut Side Down: Always place the sprouts cut side down for maximum caramelization. That’s where the magic happens.
• Watch the Bacon: Thin bacon cooks fast! If it starts to burn, tent with foil or pull out early.
• Use Real Butter for Pecans: Margarine doesn’t candy as well. Trust me, I’ve tried.
• Stir Pecans Constantly: Sugar burns in seconds. Don’t walk away.
• Drizzle While Hot: Add honey-balsamic to piping hot sprouts for the best glaze.
• Multi-task the Candying: Candy the pecans while the sprouts roast—it’s an easy way to save time and keep everything fresh.
• Troubleshooting Soggy Sprouts: If your sprouts are limp, your oven may run cool. Try bumping up to 425°F (220°C) for the last few minutes.

One time, I used frozen sprouts thinking they’d be “just as good”—big mistake. They came out mushy, so always stick with fresh if you’re after that signature crisp. If you want consistent results, invest in an oven thermometer. (My old oven lied about its temperature, and it drove me crazy until I figured it out.)

Timing is everything here. Toss the sprouts right before roasting and wait to drizzle the honey-balsamic until the very end. That way, every bite stays crispy and flavorful. These tips aren’t fancy, but they’re hard-earned and make a world of difference!

Variations & Adaptations

One of the best parts about this recipe is how easy it is to tweak for different diets, seasons, and tastes. Over the years, I’ve played with a bunch of variations—here are a few favorites:

• Vegetarian Version: Skip the bacon and add 1/2 tsp (2g) smoked paprika to the sprouts before roasting. You’ll get that savory depth without meat.
• Low-Carb/Keto: Replace brown sugar with a keto-friendly substitute like erythritol or monk fruit sweetener for the candied pecans. Use sugar-free bacon.
• Nut-Free: Use pumpkin seeds or sunflower seeds instead of pecans. They toast up beautifully and add crunch.
• Spicy Variation: Add 1/2 tsp (2g) chili powder to the honey-balsamic drizzle, or sprinkle extra red pepper flakes for more heat.
• Seasonal Twist: In the fall, toss in dried cranberries with the candied pecans for a festive touch.
• Cooking Method Switch: Try air-frying the sprouts at 375°F (190°C) for 15 minutes—shake halfway. It makes them outrageously crispy.

Personally, my favorite adaptation is swapping the bacon for prosciutto during the holidays. It gets super crispy and a little fancy without much extra work. If you’re serving a crowd with allergies, the pumpkin seed version is always a hit. Honestly, don’t be afraid to make this your own!

Serving & Storage Suggestions

There’s nothing quite like serving these Crispy Honey Balsamic Brussels Sprouts piping hot, straight from the oven. Here’s how I like to present them:

• Serving Temperature: Hot and fresh is best for ultimate crunch. Room temp works for potlucks, but you’ll lose some crispiness.
• Presentation: Pile high on a rustic platter, sprinkle with extra candied pecans, and a drizzle of honey for shine. A little fresh parsley adds a pop of color.
• Pairings: These sprouts are perfect alongside roasted chicken, turkey, ham, or even grilled salmon. For brunch, serve with scrambled eggs or a veggie frittata. I love them with a cold glass of apple cider or a crisp white wine.
• Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. For best results, store pecans separately and add them after reheating.
• Freezing: Freezing isn’t ideal—sprouts get mushy. But you can freeze candied pecans for up to a month.
• Reheating: Warm sprouts in a 400°F (205°C) oven for 8-10 minutes (spread out on a sheet pan for max crispiness). Microwave works in a pinch but makes them softer.
• Flavor Notes: The flavors deepen overnight, so leftovers taste amazing tossed into salads or grain bowls.

If you’re planning ahead, you can prep everything up to the roasting step and refrigerate. Just pop in the oven when you’re ready. Honestly, these never last long enough to worry about storage!

Nutritional Information & Benefits

Here’s the lowdown on what you’re eating (per serving, about 1/4 of the recipe):

• Calories: ~240
• Protein: 6g
• Fat: 17g
• Carbs: 18g (12g net carbs if using sugar substitutes)
• Fiber: 5g
• Sugar: 8g

Brussels sprouts are loaded with vitamin C, fiber, and antioxidants—they’re a powerhouse for immunity and digestion. Pecans provide healthy fats and magnesium, while bacon adds protein and that crave-worthy flavor (just keep portions balanced!). If you’re watching carbs, use sugar substitutes and swap honey for your favorite low-carb syrup. This recipe is naturally gluten-free and easy to adapt for dairy-free or nut-free diets. (Just double-check bacon and balsamic labels for hidden allergens.)

I love knowing I’m feeding my family a side dish that’s not just delicious but packed with goodness. It’s comfort food with a wellness boost—my kind of balance!

Conclusion

So, why should you make these Crispy Honey Balsamic Brussels Sprouts with Candied Pecans & Bacon? Because they turn a humble veggie into the star of the table—crispy, sweet, savory, and totally irresistible. Whether you’re new to Brussels sprouts or a lifelong fan, this recipe is the one you’ll come back to again and again.

Don’t be afraid to tweak it for your own tastes—swap nuts, skip bacon, add spice, or go all in with extra honey. I love this recipe because it’s simple, flexible, and never fails to make people smile. If you give it a try, tag me or drop a comment below! Share your favorite adaptation, or let me know how you served it.

Honestly, I hope this dish brings as much joy to your table as it has to mine. Here’s to crispy sprouts, cozy evenings, and good food shared with the people you love.

FAQs

Can I make these Brussels sprouts vegetarian?

Absolutely! Just skip the bacon and add a little smoked paprika for that savory kick. You won’t miss the meat.

Do I need to use fresh Brussels sprouts, or can I use frozen?

Fresh is best for crispiness, but frozen sprouts can work in a pinch. Just be aware they may not get quite as crunchy.

Can I prepare the candied pecans ahead of time?

Yes! Make them a day or two ahead and store in an airtight container. They’re great for snacking, too.

How do I keep my Brussels sprouts from getting soggy?

Don’t overcrowd the pan, use high heat, and always roast with cut sides down. If they’re still soggy, your oven may run cool—try increasing the temp.

What’s the best way to reheat leftovers?

Spread sprouts on a sheet pan and warm in a hot oven (400°F/205°C) for 8-10 minutes. Add pecans after reheating for best crunch.

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