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

Roasted Brussels Sprouts with Beer-Glazed Bacon Topping

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 brussels sprouts.
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Course dinner, Side Dish
Cuisine American
Servings 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


  • Preheat oven to 400 degrees Fahrenheit.
  • In a medium-sized bowl, mix beer, mustard, syrup, pepper flakes, and salt until well incorporated.
  • In a large cast iron skillet over medium-high heat, cook bacon until crisp. Remove bacon to a plate and set aside.
  • 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.
  • While the sprouts are in the oven, melt the butter in a medium skillet. Toast breadcrumbs in the skillet until golden.
  • Remove the Brussels sprouts to a serving platter and sprinkle breadcrumbs and parsley over the top of the sprouts. Serve immediately.
Keyword bacon, brussels sprouts, roasted veggies, stacey lyn, stacey lynn, stacy lyn, stacy lynn
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