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!
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 shallotsright before serving. Otherwise, they'll get soggier the longer they sit.