Grammy's Kitchen · Roasted Brussels Sprouts · Roasted Brussels Sprouts with Bacon
One of 50 roasted brussels sprouts recipes we measured
from joyfoodsunshine.com
61 cooks on joyfoodsunshine.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 50.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 5% |
| salt | 1% | 0% |
| aromatics | 1% | 0% |
| sweetener | 9% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound Brussels sprouts ((trimmed, washed & halved)) |
| 27 g | 2 Tablespoons extra virgin olive oil |
| 3 g | 1 teaspoon minced garlic |
| 3 g | 1/2 teaspoon fine sea salt |
| 1 g | 1/4 teaspoon black pepper |
| 4 slices bacon ((diced, uncooked)) | |
| 26 g | 2 Tablespoons Dijon mustard |
| 42 g | 2 Tablespoons honey |
Method: 11 steps, published by joyfoodsunshine.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My mom cooked frozen Brussels sprouts, and they were both chewy and bitter-overcooked, greyed--just awful. But when I moved to Saudi Arabia in 1980, I had a chance to taste real fresh sprouts--imported from The Netherlands--and discovered something completely ” — a cook, 5.0★
“I've made this dozens of times and we cannot get enough. It's so delicious, the sauce caramelizes and the sweetness and savoriness balance each other SO well. This is now a regular go-to when we are feeling a bit fancy!” — a cook, 5.0★