It’s November and the holidays are approaching - the perfect time for gluten-free roasted brussel sprouts with bacon, honey, and balsamic glaze!
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I’m sure many of us will be enjoying turkey, a form of potatoes, and stuffing in a few short weeks. These staple Thanksgiving items have become traditional to have on our dinner tables every November. But Thanksgiving side dishes can vary!
Every family is different, but we all love those special side dishes that we look forward to all year. I truly believe that Thanksgiving side dishes are the main event - and not necessarily the turkey!
This gluten-free brussel sprouts dish is based on my basic method for roasted vegetables. It's how I've become a complete vegetable lover - because roasting is the key to making even a veggie hater convert to #TEAMVEGGIES.
To make this recipe, you'll need:
-salt & pepper
-bacon (Make sure it's gluten-free. I use Oscar Meyer).
-Balsamic Glaze. (The one I use I couldn't find online, but this one is similar.)
If you're reading this thinking, “Jen, I hate brussel sprouts”, TRY THESE. You might change your mind and join the cool kids who love sprouts.
By roasting the brussel, and tossing them with a mixture of honey and balsamic glaze, AND adding some chopped BACON, you get the perfect combination of sweet and salty.
And honestly, how can you ever go wrong with bacon? Bacon just makes everything better!
Looking for more Thanksgiving recipes?
Check out this Thanksgiving gluten-free recipe round-up with 25+ recipes for the holiday right here.
Here’s the recipe for my tasty brussel sprouts!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Roasted Brussel Sprouts With Bacon
- 2 lbs brussel sprouts, rinsed and sliced in half, top leaves removed if needed
- 2 tablespoon olive oil
- 4-6 slices of gluten-free bacon
- 1 tablespoon honey
- 1 teaspoon gluten-free Balsamic glaze + more to drizzle
- Salt & pepper to taste (see note)
Preheat oven to 425 degrees.
Rinse and dry the brussel sprouts. Cut in half lengthwise and remove outer leaves. Be sure to keep the brussel sprouts approximately the same size so they will cook evenly.
Place brussel sprouts on jelly roll pans or baking sheets, spaced out. Toss with 2 tablespoon of olive oil and salt & pepper to taste. Roast the brussel sprouts for approximately 20 minutes, or longer if you like them crispier. Remove from pan to a medium-sized bowl.
Reduce oven temperature to 400 degrees. On the same pan (jelly roll pan is preferred as it has sides), place the 4-6 pieces of bacon. Cook for 10 minutes or until desired crispness. Let cool.
When the bacon has cooled, chop with a knife or crumble with your fingertips to add to the brussel sprouts. Add honey and balsamic glaze and mix well with a large spoon. Taste and check for seasoning, adjusting as you prefer.
Serve with a drizzle of balsamic glaze on top. Enjoy!
Salt & Pepper
I add more pepper and less salt since you have the addition of the bacon for saltiness.
Always double check your ingredients are labeled gluten-free such as the bacon and balsamic glaze. If you cannot find a balsamic glaze that is gluten-free, you could substitute regular balsamic vinegar. Just be sure to mix the honey and balsamic vinegar together before adding to the brussel sprouts. Balsamic vinegar is much thinner than the glaze.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 174Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 3mgSodium 171mgCarbohydrates 21gFiber 6gSugar 9gProtein 7g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like brussel sprouts?
Let me know in the comments!