Ingredients

The following ingredients have 4 Servings
  • 1 lb. brussels sprouts, roots trimmed and halved
  • 1 Tbsp. olive oil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 4 slices thick-cut bacon, cut into 1/4-inch pieces
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. honey
  • 2 Tbsp. pumpkin seeds

Instruction

  • Preheat oven to 425 degrees F. Place brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss well. Spread out in a single layer, cut side down. Roast for 25 to 30 minutes, flipping after 15 minutes.
  • Meanwhile, heat a skillet over medium heat. Add bacon and cook until crisp. Drain all but 1 tablespoon of bacon grease from the skillet, leaving the bacon in the pan. Add balsamic vinegar, honey and pumpkin seeds to the pan. Cook, stirring constantly, until the sauce thickens and is syrupy, about 3 minutes.
  • Toss the brussels sprouts with the honey balsamic sauce and serve immediately.