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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.

A bowl of cooked, halved brussels sprouts.

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 sautรฉed 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.

Ingredients You’ll Need

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.*

Raw brussels sprouts in a bowl, raw bacon slices on a sheet tray, small dishes of olive oil, mustard and vinegar.

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.

Left: raw, halved brussels sprouts. Right: blanched brussels sprouts.

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.

Left: Raw bacon pieces cut up in a bowl. Right: Bacon cooking in a sautรฉ pan.

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.

Left: halved brussels sprouts in a sautรฉ pan. Right: Roasted brussels sprouts on a baking tray.

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.

Left: a sautรฉ pan filled with mustard pan sauce. Right: close up of roasted brussels sprouts and bacon.

Check Out More Delicious Vegetable Side Dishes:

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A bowl of cooked, halved brussels sprouts.

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.
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 298kcal

Ingredients
 

  • 2 pounds brussels sprouts - ends trimmed, cut in half lengthwise
  • 8 ounces bacon - cut into 1/2 inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar - or red wine vinegar, champagne, even balsamic
  • 2 medium shallots - finely chopped
  • 2 tablespoons whole grain mustard
  • 2 tablespoons dijon mustard
  • salt and freshly ground black pepper

Instructions

  • Line a baking tray with a clean kitchen towel or a few layers of paper towel – set aside. Bring a large pot of salted water to a boil. Add the brussels sprouts and cook for 4 minutes. Drain the sprouts through a colander, let them sit in the colander for a minute or two to drain away the excess water then transfer to the towel-lined tray. Arrange the brussels sprouts in a single layer and gently pat dry.
  • Place a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally until golden brown and crisp. Use a slotted spoon to transfer the the bacon pieces to clean bowl. Pour the rendered bacon fat into a second bowl, set aside.
  • Return the skillet to the stove over medium high heat. Add the brussels spouts, cut side down, in a single, even layer. Depending on the size of your pan you will need to do this in 2-3 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. Once they are, flip to the other side, season generously with salt, cook for another 1-2 minutes. Transfer to a clean bowl and repeat this process until all of the brussels sprouts are cooked.
  • Next, 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 pan. Cook for 1-2 minutes over medium heat – just until all of the ingredients are combined and the dressing evenly coats the sprouts. Season with freshly cracked black pepper, transfer to a bowl or platter, serve immediately.

Notes

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Storage and Reheating:
  • Leftovers will keep for 3 to 4 days in the fridge. Reheat in the oven at 350ยฐF for 5-10 minutes until heated through.

Nutrition

Calories: 298kcal | Carbohydrates: 16g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 400mg | Potassium: 708mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1161IU | Vitamin C: 129mg | Calcium: 75mg | Iron: 3mg
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5 from 5 votes (4 ratings without comment)

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2 Comments

  1. 5 stars
    I tested this out before Thanksgiving and will be using this all year round on everything I possibly can – I’m obsessed! Thank you Leigh!