Roasted Brussels Sprouts with Bacon Vinaigrette

A bowl of cooked, halved brussels sprouts.

5 from 5 votes

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.

Prep Time10

Cook Time30

Course: Side Dish

Cuisine: American, French

Servings:

Calories: 298kcal

Author: Leigh Anderson

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

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