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    Category Home » Sides » Roasted Brussels Sprouts with Bacon Vinaigrette

    Roasted Brussels Sprouts with Bacon Vinaigrette

    Published: Nov 4, 2020 · Modified: Jul 5, 2021 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Roasted Brussels Sprouts with Bacon Vinaigrette
    Roasted Brussels Sprouts with Bacon Vinaigrette
    Roasted Brussels Sprouts with Bacon Vinaigrette
    Roasted Brussels Sprouts with Bacon Vinaigrette
    Roasted Brussels Sprouts with Bacon Vinaigrette
    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. 

    a large white platter filled with roasted Brussel Sprouts with bacon vinaigrette and a gold spoon

    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).

    recipe ingredients: a bowl of Brussel sprouts, dijon mustard, whole grain mustard, bacon, vinegar and olive oil

    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.

    one baking tray with raw Brussel sprouts one baking tray with roasted Brussel sprouts

    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.

    four photos of bacon vinaigrette being made in a cream colored cast iron enamel pot

    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
    roasted Brussels sprouts with bacon and whole grain mustard and a gold spoon

    Check out more great recipes

    • Roasted Turkey Breast with Garlic Herb Butter
    • Maple Brown Butter Roasted Squash
    • Creamy Cheddar, Bacon, and Potato Soup
    • Frisée Salad with Bacon, Croutons, and Poached Egg
    • Maple and Cumin Roasted Root Vegetables
    • Roasted Fingerling Potatoes with Garlic and Rosemary

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    Roasted Brussel Sprouts with Bacon Vinaigrette

    Crispy golden brown roasted Brussels sprouts tossed with warm bacon and whole grain mustard vinaigrette!
    5 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Servings: 6
    Calories: 299kcal
    Author: Leigh Anderson

    Ingredients

    • 2 lbs brussels sprouts ends trimmed and cut in half lengthwise
    • 3 tbsp olive oil
    • 8 oz bacon cut into ½ inch pieces
    • 2 medium shallots finely chopped
    • ¼ 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

    Storage and Reheating:
    • 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.

    Nutrition

    Calories: 299kcal | Carbohydrates: 16g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 400mg | Potassium: 710mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1161IU | Vitamin C: 129mg | Calcium: 75mg | Iron: 3mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Reader Interactions

    Comments

    1. Molly

      November 15, 2020 at 11:56 am

      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!

      Reply
      • Leigh Hyatt Anderson

        November 15, 2020 at 11:58 am

        I’m so glad! Happy Thanksgiving!

        Reply

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    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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