Brussels Sprouts with Hot Honey & Bacon
Brussels Sprouts with Hot Honey & Bacon is a medium American recipe that serves 4. 158 calories per serving. Recipe by Pete's Eats on YouTube.
Prep: 10 min | Cook: 24 min | Total: 44 min
Cost: $15.67 total, $3.92 per serving
Ingredients
- 1 pound Brussels Sprouts (trimmed and halved)
- 1 oz Water (for microwaving)
- 1 tbsp Olive Oil (extra‑virgin preferred)
- to taste Salt
- 1/2 tsp Black Pepper (freshly ground, heavy on the pepper)
- 2 tbsp Unsalted Butter (cut into cubes, room temperature)
- 1 Shallot (finely diced)
- 4 slices Bacon (cooked until crisp, then chopped)
- 2 Garlic Cloves (thinly sliced (Goodfellas style))
- 1 cup Dry White Wine (deglazing liquid)
- 2 tbsp Elijah's Extreme Hot Honey (adds sweet heat)
Instructions
Steam the Brussels Sprouts
Trim the ends, halve the Brussels sprouts, place them in a microwave‑safe bowl, add 1 oz water, cover, and microwave on high for 3 minutes. Drain any excess water.
Time: PT5M
Sauté the Sprouts
Heat the skillet over medium‑high, add olive oil, then the steamed sprouts. Season with salt and a generous ½ tsp black pepper. Cook, stirring occasionally, until they develop a light golden color.
Time: PT5M
Temperature: medium-high
Add First Butter
Add 1 tbsp unsalted butter to the pan and toss the sprouts until the butter melts and coats them.
Time: PT1M
Incorporate Shallot and More Butter
Stir in the finely diced shallot and another 1 tbsp butter. Cook, stirring, until the shallot becomes translucent and fragrant.
Time: PT2M
Add Bacon and Garlic
Add the chopped crisp bacon and thinly sliced garlic. Toss everything together and cook for another 2 minutes until garlic is just golden.
Time: PT2M
Deglaze with White Wine
Pour in 1 cup dry white wine, stirring to lift any browned bits. Let the wine reduce and the alcohol burn off, about 3 minutes.
Time: PT3M
Temperature: medium-high
Finish with Hot Honey
Drizzle 2 tbsp Elijah's Extreme Hot Honey over the mixture, give a final toss to coat everything evenly.
Time: PT1M
Oven Caramelization
Transfer the entire mixture to a baking dish and bake in a pre‑heated 350°F oven for 10 minutes, until the edges are deeply caramelized.
Time: PT10M
Temperature: 350°F
Nutrition Facts
- Calories
- 158
- Protein
- 5 g
- Carbohydrates
- 12 g
- Fat
- 10 g
- Fiber
- 4 g
Dietary info: Contains meat, Gluten‑Free, Nut‑Free
Allergens: Dairy, Honey, Pork
Ingredient Substitutions
- Instead of Brussels Sprouts: Broccoli florets
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Salt: Kosher salt, sea salt
- Instead of Black Pepper: White pepper
- Instead of Unsalted Butter: Margarine, ghee
- Instead of Shallot: Red onion
- Instead of Bacon: Turkey bacon, prosciutto
- Instead of Garlic Cloves: Garlic powder (1/4 tsp)
- Instead of Dry White Wine: Chicken broth, Apple cider vinegar (1/4 cup)
- Instead of Elijah's Extreme Hot Honey: Regular honey mixed with a pinch of cayenne
Equipment Needed
- Microwave
- Large Skillet
- Baking Dish
- Oven
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Spatula or Tongs
Critical Steps — Do Not Skip
- Steam the Brussels sprouts in the microwave (Step 1).
- Deglaze with white wine and reduce (Step 6).
- Oven caramelization at 350°F (Step 8).
Chef Tips from the Video
- Use thick‑cut bacon for extra crunch and smoky depth.
- Finish with a pinch of flaky sea salt right before serving for contrast.
- If you like extra heat, add a dash of cayenne with the hot honey.
Troubleshooting
Sprouts are soggy after microwaving.
Microwave an extra 30 seconds or drain more water before sautéing.
Dish isn’t caramelized enough after oven step.
Increase oven time to 12‑15 minutes and broil for the last 2 minutes.
Bitter burnt flavor.
Reduce heat when adding butter and wine; remove from pan before butter scorches.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Can sit at room temperature for up to 2 hours when served.
Make-Ahead Tips
- Steam the sprouts and store them dry in the fridge; finish with butter, honey, and oven step just before serving.
- Cook and crumble the bacon ahead of time; keep sealed.
Frequently Asked Questions
What is the cultural significance and history of caramelized Brussels sprouts with bacon and hot honey in American cuisine?
Caramelized Brussels sprouts have become a modern American side, especially popular during holiday meals. The addition of bacon and hot honey reflects the U.S. love for sweet‑savory pairings and the recent trend of elevating humble vegetables with bold flavors.
What are traditional regional variations of Brussels sprouts dishes in the United States?
In the Midwest, Brussels sprouts are often roasted with maple syrup and pecans. In the South, they may be cooked with bacon and a touch of brown sugar. The hot‑honey version from Pete's Eats adds a contemporary spicy twist.
How is caramelized Brussels sprouts traditionally served in American holiday meals?
They are typically served hot as a side, placed on a buffet or family table alongside turkey, ham, or roast beef. A drizzle of glaze or a sprinkle of toasted nuts is common for added texture.
What occasions or celebrations is this caramelized Brussels sprouts dish associated with in American culture?
It shines at Thanksgiving, Christmas, and New Year’s gatherings, as well as casual dinner parties where a flavorful vegetable side is desired.
What other American dishes pair well with caramelized Brussels sprouts with bacon and hot honey?
They pair beautifully with roasted turkey, honey‑glazed ham, mashed potatoes, or a creamy mushroom risotto. A crisp green salad balances the richness.
What are the most common mistakes to avoid when making caramelized Brussels sprouts with bacon and hot honey?
Common errors include overcrowding the pan, which steams rather than browns the sprouts, and adding the honey too early, which can burn. Also, over‑cooking the garlic makes it bitter.
Why does this Pete's Eats recipe use white wine to deglaze instead of chicken broth?
White wine adds acidity that lifts the caramelized bits and balances the sweetness of the honey, while broth would add depth without the bright contrast that the wine provides.
Can I make this caramelized Brussels sprouts dish ahead of time and how should I store it?
Yes, you can steam and sauté the sprouts, then store them in the refrigerator for up to 3 days. Add the hot honey and finish the oven caramelization just before serving to retain crispness.
What texture and appearance should I look for when the dish is done?
The sprouts should be deeply browned on the edges, slightly crisp, and glossy from the honey glaze. The bacon should be crisp, and the shallots soft but not mushy.
What does the YouTube channel Pete's Eats specialize in?
The YouTube channel Pete's Eats specializes in bold, flavor‑forward American comfort food recipes, often featuring quick techniques, creative twists on classics, and a focus on hearty side dishes.
How does the YouTube channel Pete's Eats' approach to American side dishes differ from other cooking channels?
Pete's Eats emphasizes high‑impact flavor combinations—like hot honey and bacon—while keeping recipes accessible with everyday kitchen tools, whereas many channels stick to more traditional or minimalist seasoning profiles.
Last updated: September 2, 2026
