Roasted Brussels Sprouts with Bacon Vinaigrette
Crispy golden brown roasted Brussels sprouts tossed with warm bacon and whole grain mustard vinaigrette! This quick and easy side dish is perfect for holiday meals and it’s always one of the first side dishes to disappear.
These savory roasted Brussels sprouts will turn even the most vehement Brussels sprouts skeptics into raving fans! The game changer in this recipe is the bacon vinaigrette.
Bacon vinaigrette is made by first crisping up bacon in a skillet then using the rendered fat as the base for the dressing. The bacon fat is then whisked together with whole grain and dijon mustard as well as finely chopped shallot and vinegar. The result is one of the most delicious vinaigrettes you will ever try!
Serve these sprouts at your next holiday dinner and I promise they will be gobbled up in no time! Pro tip: make a double batch!
Ingredients You’ll Need
Here’s everything you’ll need to make Roasted Brussels Sprouts with Bacon Vinaigrette: brussels sprouts, olive oil, bacon, shallot, dijon, and whole grain mustard, sherry vinegar (or red wine).
Recipes Steps
Step 1. Roast the Brussel Sprouts
In a large bowl toss the Brussels sprouts with the olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
Step 2. Make the Bacon Vinaigrette
Cook the bacon in a heavy large skillet over medium heat until crisp. Using a slotted spoon, transfer the bacon to paper towels, leaving rendered bacon fat still in the pan. Next, turn the heat to low then add in the shallot, cook until soft and translucent then whisk in both mustards and the sherry vinegar. Turn off the heat.
Step 3. Toss and Serve
Toss the roasted Brussels sprouts and reserved bacon with the warm vinaigrette. Serve warm.
Recipe Tips
- Bake the sprouts at a high temperature: I’ve found 425 is the perfect temperature for roasting brussels sprouts.
- Don’t overcrowd the pan: Use two baking trays if necessary.
- Serve Roasted Brussels Sprouts with Bacon Vinaigrette alongside one of these great dishes: Roasted Chicken, Roasted Delicata Squash Salad, Honey Roasted Squash with Pumpkin Seed Dukkah , Five Spice Blackened Salmon
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Roasted Brussel Sprouts with Bacon Vinaigrette
Ingredients
- 2 lbs brussels sprouts ends trimmed and cut in half lengthwise
- 3 tbsp olive oil
- 8 oz bacon cut into 1/2 inch pieces
- 2 medium shallots finely chopped
- 1/4 c sherry vinegar
- 2 tbsp whole grain mustard
- 2 tbsp dijon mustard
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl toss the brussels sprouts with the olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
- Cook the bacon in a heavy large skillet over medium heat until crisp. Using a slotted spoon, transfer the bacon to paper towels, leaving rendered bacon fat still in the pan. Next, turn the heat to low then add in the shallot, cook until soft and translucent then whisk in both mustards and the sherry vinegar. Turn off the heat.
- Toss the roasted brussels sprouts and reserved bacon with the warm vinaigrette. Serve warm.
Notes
- Leftovers will keep for 3 to 4 days in the fridge. Reheat in the oven at 350°F for 5-10 minutes until heated through.
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!
I’m so glad! Happy Thanksgiving!