Crispy Bacon and Miso Honey Brussels Sprouts

When Brussels sprouts show up to the holiday table, they’re usually the underdog. But toss them with smoky bacon and a glossy miso honey soy glaze and suddenly they become the dish everyone can’t stop talking about. This is one of my favorite veggie sides because it’s simple to prep, made with just a handful of ingredients, and delivers huge, addictive flavor.

The bacon cooks on a wire rack, leaving behind beautifully rendered fat that becomes the base for our roasted Brussels. Then everything gets tossed together with a sweet-savory glaze that clings to every crispy edge. It’s cozy, crowd-pleasing, and the kind of dish you can confidently prep ahead for stress-free entertaining.

Why you’ll love Crispy Bacon and Miso Honey Brussels Sprouts

Big flavor, minimal ingredients – Five main ingredients come together to make something unbelievably flavorful.

Crispy and tender texture – Thin-sliced Brussels roast into a mix of caramelized edges and tender centers.

Prep-ahead friendly – Cook the bacon, slice the Brussels, and make the glaze in advance. Toss together before serving.

Ingredients

Brussels sprouts – One pound of Brussels sprouts, sliced about ¼ inch thick. The thin slices help them roast quickly and crisp beautifully.

Bacon – About half a pound. It cooks on a wire rack so the fat drips onto the pan and becomes the roasting oil for the Brussels.

Miso paste – Adds savory depth and umami. White miso works best because it’s mild and slightly sweet.

Honey – Balances the miso and caramelizes as it coats the warm Brussels.

Soy sauce – Just a teaspoon, but it brings saltiness and extra savory flavor.

Olive oil – Helps emulsify the glaze and coat the Brussels evenly.

Salt and pepper – Simple seasoning used throughout. Go light until you taste the dressing — miso and bacon already add salt.

How to make Crispy Bacon and Miso Honey Brussels Sprouts

1. Cook the bacon
Preheat the oven to 350°F. Lay the bacon on a wire rack set over a sheet pan. Bake until crisp and golden.
(If you don’t have a rack, see Tips below.)

2. Prep the Brussels
Rinse and dry your Brussels, then slice them into ¼-inch rounds.

3. Roast in the bacon fat
Once the bacon is done, remove the rack and set the bacon aside to cool. Toss the sliced Brussels directly in the rendered bacon fat with a pinch of salt and pepper. Roast for 15 to 20 minutes, flipping halfway, until golden and crisp.

4. Make the miso honey glaze
In a bowl, whisk together miso paste, honey, soy sauce, and olive oil. Taste and adjust.

5. Bring it all together
Chop the bacon into bite-sized pieces. Add warm Brussels to a large bowl, add bacon, pour over the glaze, and toss well to coat.

Tips and tricks

Use a wire rack if you have one – It cooks the bacon evenly and gives you perfectly rendered fat to roast the Brussels in.

(No rack? Totally fine. Cook the bacon on the stovetop instead. You’ll need a few tablespoons of the fat for roasting.)

Slice evenly – The ¼-inch thickness gives you the best mix of crispy and tender.

Prep ahead – You can cook the bacon, slice the Brussels, and make the glaze in advance. Roast and toss right before serving.

Best served with

These Brussels sprouts love rich, cozy main dishes. The miso honey glaze and smoky bacon balance heavier proteins and brighten the plate.

Serve them with:

• Roast chicken or turkey
• Beef tenderloin, Rib roast, or braised short ribs
• Pasta al forno or lasagna

If it’s on a fall or holiday table, these belong next to it.

How to store

Keep leftovers in an airtight container in the fridge for 3 to 4 days.

FAQ