When testing this recipe, I found that the bacon and soy sauce provided enough of the salt and flavor without needing to add any extra. We roast the sprouts cut-side down in the rendered fat until deeply caramelized and charred, before finishing them off with the crispy bacon bits and a sweet, tangy, ginger-garlic sauce! It’s a crisp, indulgent side-dish perfect for any holiday dinner table!

Ingredients

*The Recipe Card below includes all the full measurements for these ingredients!

Brussels sprouts: Use fresh sprouts for the best texture. Simply trim the tough ends/stem, remove any damaged outer leaves, and halve them lengthwise before roasting!

Bacon: Adds a rich, smoky flavor. You can use standard bacon, but I’ve increasingly loved using the maple or applewood-smoked varieties for added flavor. We’ll also be making use of the rendered bacon fat, so be sure to save it!

Ginger-garlic sauce: A combination of honey, soy sauce, rice vinegar, garlic, and ginger makes that perfectly sweet, aromatic, lightly tangy glaze that balances the richness of the bacon and roasted sprouts.

Instructions

*The Recipe Card below includes all the full detailed instructions!

1. Cook the bacon: Fry until crispy, then set aside and reserve the bacon fat.
2. Prepare the Brussels sprouts: Toss the sprouts with the bacon fat, then arrange cut-side down on a baking sheet and bake for 25 to 30 minutes.
3. Make the sauce: Combine the honey, soy sauce, rice vinegar, garlic, ginger, and black pepper in a bowl. Mix well.
4. Serve: Toss the roasted sprouts with the crispy bacon and drizzle with the prepared sauce. Enjoy!

Cooking Tips

Roast cut-side down: Placing the sprouts flat-side down gives them direct contact with the hot baking tray, helping them develop that crisp, lightly charred crust! Be sure to arrange them in a single layer and avoid over crowding, as it can cause steaming and prevent the sprouts from properly caramelizing in the oven.

Season at the end: When testing this recipe, I found that the bacon and soy sauce already provided enough salt, but feel free to taste the finished sprouts and toss in some additional salt as needed if you’d prefer.

FAQs (Frequently Asked Questions)

Can I make these without the bacon?

Yes! Just substitute the rendered bacon fat with neutral cooking oil and omit the crispy bacon bits. The sprouts will still caramelize beautifully in the oven.

Can I prepare these ahead of time?

You can trim and halve the sprouts in advance and refrigerate them until you’re ready to cook. For best texture, I’d roast them shortly before serving and add the sauce at the end. Fully cooked sprouts tend to lose their crispiness and release moisture the longer they sit!

You may also like these tasty side dishes:

• Honey Garlic Potatoes
• Seared Peanut Bok Choy
• Cucumber Kimchi (Oi Kimchi)
• Filipino Roasted Kabocha Soup

Roasted Asian Brussels Sprouts

Recipe by Ian

4.4 from 61 votes

Course: Side, VeggieCuisine: Asian

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

45

minutes

When testing this recipe, I found that the bacon and soy sauce provided enough of the salt and flavor without needing to add any extra. We roast the sprouts cut-side down in the rendered fat until deeply caramelized and charred, before finishing them off with the crispy bacon bits and a sweet, tangy, ginger-garlic sauce! It’s a crisp, indulgent side-dish perfect for any holiday dinner table!

Cook Mode

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Ingredients

• 8 slices fatty bacon (I like using maple or applewood-smoked)

• 1 lb brussels sprouts, trimmed and halved lengthwise

• Ginger-Garlic Sauce

• 1 tablespoon honey

• 1 tablespoon soy sauce

• 1/2 teaspoon rice vinegar

• 1/4 teaspoon ginger, grated

• 1/4 teaspoon garlic, grated

• 1/4 teaspoon ground black pepper

Directions

• Preheat the oven to 425°F. Meanwhile, fry the bacon in a pan over medium-high heat until browned and crisp. Reserve the rendered fat and roughly chop the bacon. Set aside.
• Place the brussels sprouts on a parchment-lined baking tray. Pour in about 2 tablespoons of the rendered bacon fat and gently toss until the sprouts are fully coated. Arrange the sprouts cut-side down (flat-side) in a single layer, then roast for 25 to 30 minutes, or until the sprouts are charred on the bottom and the centre is tender.
• While the sprouts are roasting, prepare the ginger-garlic sauce. In a small bowl, combine together the honey, soy sauce, rice vinegar, ginger, garlic, and black pepper. Mix well to combine.
• Once the sprouts are roasted, transfer to a large bowl. Add in the chopped crispy bacon and the ginger-garlic sauce, and toss gently using tongs or a spoon to coat the sprouts well. Serve immediately.

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