Go Back
+ servings
No ratings yet

Crispy Caramelized Brussels Sprouts with Bacon

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
These crispy caramelized Brussels sprouts with bacon are one of my most requested recipes (yes, really). Glazed with honey Dijon vinaigrette and topped with fried shallots, they're sweet, savory, crunchy, and decadent. They're my #1 go-to side dish for dinner parties or holidays!

Ingredients

Brussels Sprouts

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 1/4 pound thick-cut bacon, diced
  • 2 Tablespoons olive oil
  • Kosher salt and freshly-ground pepper, to taste
  • 1/4 cup crispy fried shallots, for serving

Dijon Vinaigrette

  • 2 Tablespoons red wine vinegar
  • 1 1/2 teaspoons minced garlic (about 2 cloves)
  • 1/2 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • 1/4 cup reserved shallot oil (or olive oil)
  • Kosher salt and freshly-ground pepper, to taste

Equipment

  • 2 metal sheet pans
  • Metal tongs

Instructions 

Brussels Sprouts

  • Place two sheet pans in the oven and heat to 450°F. In a large bowl, toss the Brussels sprouts, bacon, olive oil, salt, and pepper until everything is well-coated.
  • When the oven is heated, carefully spread the Brussels sprouts evenly between the hot sheet pans. Use tongs to place the Brussels sprouts cut-side down for max crispiness.
  • Bake for 20-25 minutes, tossing halfway through, until the Brussels sprouts are charred on the outside and tender on the inside.

Dijon Vinaigrette

  • While the Brussels sprouts are roasting, make the dressing. Whisk together the red wine vinegar, garlic, Dijon mustard, and honey. Slowly whisk in the shallot oil or olive oil until emulsified. Season with salt and pepper, to taste.

Assemble

  • Right after the Brussels sprouts come out of the oven, drizzle half of the honey Dijon vinaigrette over the hot pan. Quickly toss to coat the Brussels sprouts. The dressing should thicken slightly and coat the sprouts.
  • Taste and add more dressing, if desired. Top the Brussels sprouts with the fried shallots and serve immediately. Enjoy!

Notes

If you make the crispy fried shallots, use the leftover, cooled frying oil for the vinaigrette. It adds so much flavor!
Try to pick Brussels sprouts that are smaller and relatively the same size. The smaller Brussels sprouts crisp up better than larger sprouts and you want them around the same size so they cook up evenly!
If the sprouts have little brown spots, remove the outer leaves. As long as they're not completely damaged, they're ok to use.
Don't over-crowd the pan. You want the sprouts to crisp up, not steam!
The Brussels sprouts will shrink considerably. It may look like a lot, but they'll probably shrink by half or so. Feel free to double or triple this recipe for a crowd.
Top with fried shallots right before serving. Otherwise, they'll get soggier the longer they sit.
Cuisine: American
Course: Side Dish
Serving: 1serving, Calories: 241kcal, Carbohydrates: 15.7g, Protein: 8.7g, Fat: 17.1g, Saturated Fat: 4.5g, Cholesterol: 14mg, Sodium: 360mg, Potassium: 522mg, Fiber: 4.3g, Sugar: 5.4g, Calcium: 43mg, Iron: 2mg
Did you make this recipe?Tag @sundaytable.co on Instagram!