Roasted Brussels Sprouts with Bacon Vinaigrette

Crispy, slightly charred brussels sprouts, tossed with warm bacon and whole grain mustard vinaigrette. This recipe is a guaranteed crowd-pleaser.

These savory roasted Brussels sprouts will turn even the most adamant Brussels sprouts haters into raving fans.

The game changer in this recipe is of course the warm bacon vinaigrette which comes together in a skillet with sautéed shallot, bacon fat, sherry vinegar, dijon and whole grain mustard. It’s tangy smoky and salty all at once – the perfect compliment to roasted brussels sprouts.

This recipe is known to make an appearance on my Thanksgiving table but in reality it’s a great side dish for any night of the week. Serve with alongside main courses like; Pork Chops with Apples and Mustard or Roasted Turkey Breast with Garlic Herb Butter.

Here’s everything you’ll need to make this recipe: brussels sprouts, olive oil, bacon, shallot, dijon, and whole grain mustard, sherry or red wine vinegar.

*See recipe card for additional notes and ingredient substitutions.*

Recipes Steps:

Step 1. Blanch the Brussel Sprouts

Trim the ends of the brussels sprouts and remove any discolored or tough outer leaves then cut them in half lengthwise. Bring a large pot of salted water to a rolling boil – add the sprouts, cook for 4 minutes then drain through a colander and transfer to a baking tray lined with a clean kitchen towel to absorb excess moisture. Set aside.

Step 2. Crisp the Bacon

In the meantime, cook the bacon in a heavy large skillet over medium heat until golden brown and crisp. Using a slotted spoon, transfer the bacon to a clean bowl then pour the rendered fat into a separate bowl to use later on.

Step 3. Cook the Sprouts

Return the skillet to the stove then add a splash of olive oil followed by a single, even layer of brussels sprouts placed cut side down. You will likely need to cook the sprouts in multiple batches. Let your sprouts cook, untouched, for a minute or so, and then check them. If they’re white or light brown on the bottom, let them cook a bit more. You want to wait to flip them until they are charred and almost black. Transfer the charred sprouts to a clean bowl or baking tray and repeat with the remaining sprouts.

Step 4. Make the Bacon Vinaigrette

Add the bacon fat and shallots to the skillet, cook stirring frequently until the shallot is soft and fragrant. Next add the mustard and vinegar – stir to combine. Last, add the brussels sprouts and bacon pieces back into the skillet. Toss to combine. Transfer to a platter or bowl and serve right away.