Hot honey is the star of this dish. It bridges the flavors of the smokey bacon and the tangy cider vinegar, adding a sweet spice that will make these Brussels sprouts a star on your Thanksgiving table.
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 pound bacon, diced
- 1 pound Brussels sprouts, halved
- 1/2 onion, diced
- 3 tablespoons cider vinegar
- 2 tablespoons hot honey
Instructions
- Cook the bacon in a large ovenproof skillet until crisp, about 4 minutes. Remove with a slotted spoon to paper towels. Pour off and reserve all but 1 tablespoon of the fat. Add the Brussels sprouts to the pan and toss. Roast in a 450˚ F oven until browned and tender, about 20 minutes. Transfer to a platter. Add the reserved bacon fat to the skillet; add the onion and cook until tender. Stir in the cider vinegar and hot honey. Cook until thickened, about 2 minutes. Drizzle over the sprouts and top with the bacon.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 138 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 12 mg |
| Sodium | 145 mg |
| Serving Size | 1 of 6 servings |
| Calories | 138 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 12 mg |
| Sodium | 145 mg |