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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My Take On Thanksgiving: The SIDES Rule!
If you're reading this thinking, “Jen, I hate brussel sprouts”, TRY THESE. I mean it.
Every family is different, but we all love those special side dishes that we look forward to all year on Thanksgiving. I truly believe that Thanksgiving side dishes are the main event - and not necessarily the turkey. And that's where side dishes like these roasted brussel sprouts come in!
About These Gluten-Free Roasted Brussel Sprouts
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.
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!
Ingredients You Will Need
-Brussel sprouts: You can use fresh or frozen! I prefer fresh as they are easier to cut.
-Olive oil: We'll use olive oil to coat the brussel sprouts as they roast in the oven so they get nice and crispy.
-Salt & pepper: I do this to taste. If you aren't sure, start with a ½ teaspoon of each and go from there. I like using sea salt & pepper grinders.
-Honey: The honey will add sweetness to the recipe, once the brussel sprouts are roasted. You'll add this after they have cooked.
-Bacon: Bacon is the salty part of the recipe to balance the sweetness from the honey. It will bake in the oven. (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.) This brings everything together and coats the brussels with a savory balsamic vinegar & sweet glaze with the honey roasted brussels and bacon!
How To Make These Gluten-Free Brussel Sprouts
After rinsing, drying, and cutting the sprouts in half, you'll roast them in the oven with olive oil, salt, and pepper until they are golden brown and crispy.
You'll also cook the bacon in the oven at the same time so it gets crispy too!
Then, you'll mix the brussel sprouts with the honey, and toss in the bacon all crumbled up, and coat with the balsamic glaze, until it looks like this beautiful masterpiece:
How To Store Brussel Sprouts
Store these in the refrigerator in a sealed container. They will taste best when fresh, so if you are going to make them ahead of time, you'll want to pop them in the broiler for 8-10 minutes before serving so they can crisp back up.
How To Serve Brussel Sprouts
Brussel sprouts are a a fabulous gluten-free side dish for Thanksgiving. In this post you'll find a collection of 25+ gluten-free Thanksgiving recipes, including mains, sides, appetizers, and desserts, like this gluten-free pumpkin pie!
And if you're worried about attending a holiday with celiac disease, be sure to read this survival guide for my top tips to avoid overwhelm, eat safely, and still enjoy yourself
Looking for other yummy fall recipes that are gluten-free?
Feel like an easy quickbread? This banana bread with walnuts is a winner!
Get cozy with this crockpot veggie chili - no meat and it freezes well!
Want to practice your pie making skills? Homemade apple pie hits the spot. Gluten-free but no one will know!
It's soup season - celebrate with a warm bowl of gluten & dairy free potato leek soup!
Here’s the recipe for my tasty brussel sprouts!
If you love this recipe, please leave a comment! 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 (you can use fresh or frozen)
- 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!