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Roasted Brussels Sprouts with Beer-Glazed Bacon Topping

Are you one of those people who refuses to get into Brussels sprouts? Try these oven-roasted Brussels sprouts with beer-glazed bacon topping and let me know what you think afterwards! You may just be converted. I know this is hard to believe, but I have every single one of my kids scarfing down these sprouts and asking me to make them as a side dish every other night. If you’ve never liked them before, maybe try them in a recipe where they really shine, like this one!

oven roasted brussels sprouts with beer-glazed bacon topping, recipe by stacy lyn harris

Every time I post Brussels sprouts on social media I seem to spark a controversy. On one side, there’s the fervent sprouts enjoyers professing their love for this chewy green veggie. Then, on the flip side, I have my picky folks who wouldn’t touch the stuff with a fishing pole. It’s rarely anything in-between. Who knew Brussels sprouts could be so polarizing?

As for me, I’m fully prepared to carry the Brussels sprouts flag into battle. I want to spread the love for these delicious buds. I must say, I have been able to convince some in the anti-sprouts camp to abandon the dark side and eat these things with regularity by introducing them to my Creamy Brussels Sprouts. The creamy sprouts are so crazy delicious, but I feel like I’m selling the sprouts short by not showing off their hearty side. So I tried these roasted sprouts, added this awesome sauce made from an Alaga Cane Syrup reduction, and topped them with crunchy Panko and bacon bits. Could it get anymore delicious? Well, I want to see what the sprouts haters say, but my family definitely doesn’t think so.

The cane syrup’s sweetness pair perfectly with the earthy depth of the dark ale. Both ingredients pair beautifully with the bitter notes of the sprouts. As the sprouts roast, they acquire a sweet heartiness. And I have to mention how cute they are, don’t I? They look like tiny cabbages. I really love these beauties and urge you to try them.

Roasted Brussels Sprouts with Beer-Glazed Bacon Topping


dinner, Side Dish




bacon, brussels sprouts, roasted veggies


6 people


  • 1 pound brussels sprouts halved with ends removed
  • 1/2 pound thick sliced bacon about 6 slices
  • 1/4 cup dark beer
  • 3 tablespoons grainy mustard
  • 1/4 cup Alaga Original Cane Syrup
  • 1/8 teaspoon red pepper flakes
  • 1 pinch of kosher salt
  • 1 tablespoon butter
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup loosely packed fresh flat-leaf parsely coarsely chopped


  1. Preheat oven to 400 degrees Fahrenheit.

  2. In a medium-sized bowl, mix beer, mustard, syrup, pepper flakes, and salt until well incorporated.

  3. In a large cast iron skillet over medium-high heat, cook bacon until crisp. Remove bacon to a plate and set aside.

  4. In the same skillet, add Brussels sprouts, cut side down and sear for about 5 minutes, or until they are golden on the bottom. Meanwhile, crumble the bacon into the bear mixture. Pour the mixture over the sprouts and place the skillet in the oven until the liquid is reduced and thick, about 10–15 minutes. If it gets too dry, add a little water.

  5. While the sprouts are in the oven, melt the butter in a medium skillet. Toast breadcrumbs in the skillet until golden.

  6. Remove the Brussels sprouts to a serving platter and sprinkle breadcrumbs and parsley over the top of the sprouts. Serve immediately.

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