Brussel Sprouts with Molasses and Bacon
Brussel Sprouts with Molasses and Bacon recipe takes a humble vegetable and turns it into a bold, crave-worthy side dish. It’s all about contrast—crisp roasted Brussels sprouts, smoky bacon, and a rich, sweet molasses glaze that ties everything together. The result is a side that’s just as welcome on a holiday table as it is at a weeknight dinner.
The sprouts are halved and roasted until golden and crispy on the edges, bringing out their natural nuttiness. While they roast, thick-cut bacon is cooked until crisp, rendering fat that’s later used to coat the sprouts. The finishing touch is a glaze made from molasses, a splash of vinegar, and a bit of mustard—sweet, tangy, and just sharp enough to cut through the richness.
What sets this Brussel Sprouts with Molasses and Bacon dish apart is the balance. The molasses doesn’t overpower—it enhances. Its deep, almost smoky sweetness complements the saltiness of the bacon and the slight bitterness of the sprouts. Add a pinch of chili flakes or a crack of black pepper if you like a bit of heat.
This dish works well as a hearty side for roasted meats, especially pork or chicken, but it’s strong enough to hold its own in a vegetarian spread if you omit the bacon (just swap in smoked paprika for a similar depth). Serve it hot, straight from the oven, and don’t be surprised if it steals the spotlight.
Whether you’re trying to win over a Brussels sprout skeptic or looking for a fresh way to serve a classic vegetable, this dish delivers—big flavor, simple ingredients, and just the right amount of indulgence.
Brussel Sprouts with Molasses and Bacon
Ingredients
- 1 1/2 lb brussels sprouts
- 5 tbsp olive oil
- 1 tbsp salt
- 3/4 tsp pepper
- 5 slices bacon-cut into small pieces
- 1/4 cup molasses
- 1/4 cup pecans-chopped and toasted
- 1 1/2 tbsp lemon juice
Instructions
- Adjust oven rack to lowest rack and set to 500', Place a rimmed baking sheet in the oven.
- Whisk oil, salt and pepper together in a large bowl.
- Trim brussel sprouts and remove and bruised leaves. Save loose leaves to cook with the whole brussel sprouts. 1/4 and large brussels and 1/2 any small. Add sprouts and leaves to bowl with oil and toss to coat,
- Remove baking sheet from oven and quickly add brussel sprouts. Spread into an even layer. Return to sheet to oven and cook for 12-15 minutes. Remove from oven and let cool for 5 minutes.
- Cook bacon in a non-stick skillet until bacon starts to brown, about 5 minutes. Stir in molasses, pecans and lemon juice and cook until slightly thickened, about 1 minute.
- Drizzle molasses mixture over brussel sprouts and toss to coat. Transfer to a serving platter and serve.