Sweet Crispy Brussels Sprouts

My Kitchen Secrets

After years of making these I’ve learned a few tricks. Never rush the honey part if you add it too early it burns and nobody wants that. Those tiny sprouts on the stalk are my favorite they’re so fresh and sweet. Sometimes I grab pancetta instead of bacon from my local deli. It costs a bit more but adds this amazing Italian flair to the dish.

What to Serve Them With

These sprouts have become a staple at my holiday table but they’re too good to save just for special occasions. I serve them alongside roast chicken for Sunday dinner or with a simple grilled steak. Last week I made extra and tossed the leftovers in a grain bowl for lunch. The flavors just get better.

Save Some For Later

These sprouts stay good in my fridge for a few days though they rarely last that long in my house. Store them in a container with a tight lid. When you’re ready for round two pop them back in a hot oven for about 5 minutes. I discovered my air fryer works magic for reheating them keeps them super crispy. My daughter actually fights me for the leftovers.

Converting Sprout Skeptics

It brings me so much joy watching people who swore they hated Brussels sprouts fall in love with this dish. My own kids who used to run from anything green now grab these right off the pan. Something about that honey bacon combo just works magic. Those crispy caramelized edges seal the deal every single time.

Fun Kitchen Experiments

Some nights I play around with different flavors in my kitchen. A few cloves of garlic make these even more aromatic. Lately I’ve been finishing them with a shower of freshly grated Parmesan it melts perfectly over the hot sprouts. When I’m craving heat a pinch of chili flakes adds this wonderful warmth that works so well with the honey.