Honey Bacon Brussels Sprouts

Course Side Dish


  • 6 slices bacon
  • 2 pounds brussels sprouts halved (stems and ragged outer leaves removed)
  • 3 tbsp Tuscan Herb Oil
  • 1/2 tsp FRENCH PANTRY salt of choice
  • 1/2 tsp FRENCH PANTRY pepper of choice
  • 2 1/2 tbsp FRENCH PANTRY Dark Balsamic of choice
  • 1 tbsp honey or maple syrup (or maple syrup)
  • 1/2 cup pecans (optional)


  • Preheat oven to 350°F degrees and place oven rack in center position. Place pecans on medium Bonmat and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer nuts to Eco-Chop and 2-4 pulls should chop coarsely. Or chop coarsely on cutting board. Set aside.
  • Increase oven temperature to 400°F degrees. Lay the bacon strips out flat on the Deep Flexiflat, leaving space in between so they don’t overlap. Roast for until bacon is crisp, 12 to 20 minutes, rotating half way (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish. When bacon is cool, finely chop.
  • Increase oven temperature to 425°F degrees. Toss brussels sprouts with rendered bacon fat, Tuscan Herb Oil, salt, and pepper. Evenly layer mixture on Deep Flexiflat. Roast, stirring midway through to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add Dark Balsamic of choice and honey or maple syrup and toss to coat evenly. Taste and adjust seasoning then transfer to serving dish.
  • Right before serving, top with chopped pecans and bacon. Serve hot or room temperature.