Hot Honey Brussels Sprouts with Bacon & Crispy Shallots

Sweet heat meets smoky crisp in this delicious veggie side dish! These Hot Honey Brussels Sprouts are oven roasted to perfection, then topped off with bacon, crispy shallots and crumbled feta. It's such a unique and addicting combination of sweet, savory and salty flavors! I promise they'll steal the show at any dinner table or Easter celebration.

Servings side servings

Prep Time 10

Cook Time 20

Total Time 30

Equipment

cutting board
knife
large bowl
extra large baking sheet or 2 normal baking sheets
spatula
small pan
small plate or tray
paper towels
large serving tray

Ingredients

For the Hot Honey Brussels Sprouts:

2 lbs brussels sprouts ends trimmed & halved (or quartered if very large)
3 tbsp hot honey
2 tbsp avocado oil or olive oil
kosher salt & black pepper to taste
6 oz bacon cut into small chunks

For the Crispy Shallots:

2 tbsp avocado oil
2 small shallots thinly sliced
kosher salt to taste

For Topping:

¼ cup crumbled feta

Instructions

First, place an extra-large baking sheet (21 x 15") or two normal-sized baking sheets into your oven. Then, preheat it to 425F. Keeping the baking sheets in there while the oven preheats makes for extra crispy brussels sprouts!
Meanwhile, add brussels sprouts to a large bowl and drizzle with hot honey, oil, salt & pepper. Toss to coat. Then, remove baking sheet(s) from the oven and add the brussels sprouts. Make sure that most of them are cut side down, and spread out evenly so that there's no overlap. Scatter bacon pieces in any open spaces on the baking sheets.
2 lbs brussels sprouts, 3 tbsp hot honey, 2 tbsp avocado oil, kosher salt & black pepper, 6 oz bacon
Transfer baking sheet(s) to the oven to roast for 20 minutes, flipping/stirring at the halfway point. Optionally, switch to broil for a few additional minutes at the end.
While the brussels sprouts are roasting, add oil to a small pan (the smaller the better here) and bring it to medium heat. Once the oil is shimmering, add the sliced shallots and spread out evenly. Season with kosher salt. Allow them to cook for 3-4 minutes, stirring often, then reduce heat to low and let cook for an additional 3 minutes, or until golden. Transfer crispy shallots to a parchment-lined plate or tray and blot off excess grease.
2 tbsp avocado oil, 2 small shallots, kosher salt
Once brussels sprouts are done roasting and have cooled down slightly, add them to a large serving tray and sprinkle on the crispy shallots & crumbled feta. Garnish with a bit more freshly cracked black pepper & hot honey if you'd like. Enjoy!
¼ cup crumbled feta

Video

Notes

GENERAL NOTE: It's important to make sure that your Brussels sprouts are NOT overlapping on the baking sheet, otherwise they won't get crispy! That's why I recommend using an extra-large baking sheet (21x15") if you have it, or two normal sized baking sheets if you don't.

NUTRITION INFO: The nutrition information listed below is an estimate per serving, and includes ALL of the avocado oil that the shallots are fried in, however they do not actually absorb all of it!

Calories: 320kcal

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Keyword: Bacon, Brussels Sprouts, Easter Recipes, Feta, Gluten Free, Grain Free, Hot Honey, Roasted Vegetables, Shallots, Side Dish, Sweet & Spicy

Nutrition