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Roasted Brussel Sprouts

As a fall veggie, Brussels Sprouts frequently appear at festive gatherings. But if you’ve got picky eaters to feed, these little cabbages can be an acquired taste. Classic steaming or simple roasting won’t cut it when it comes to adding flavor. A drizzle of Mike’s hot and spicy honey and crumbles of Benton’s smoky bacon will turn upturned noses into requests for seconds.

Gourmet Upgrade: Mike’s Hot Honey and Benton’s Bacon

Tip: Line your sheet tray with foil for easy cleanup — caramelizing leaves a dark residue.

Wine Pairing: 242 Sauvignon Blanc from Noble Vines is the go-to wine for green veggies. Plus, the fresh, crisp bite of the wine will cut the heat and sweet from the honey, and slash through the fat from the bacon.


1 pound fresh Brussels sprouts, cleaned and trimmed
2 tablespoons extra-virgin olive oil
3 tablespoons Mike’s Hot Honey
4 slices Benton’s Bacon, cut into ½ inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Preheat oven to 375 degrees. In a large bowl, toss the brussels sprouts, olive oil, honey, bacon, and pepper together. Spread on a baking dish or sheet tray and roast 15-20 minutes. Remove from oven, stir sprouts, and roast another 15-25 minutes until fork tender. Taste and add salt if needed, as bacon will have already lent seasoning.

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