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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!

A white plate of caramelized Brussels sprouts with bacon on a white marble counter next to two glasses of white wine, white bowl of fried shallots, and white linen.

Every time I get stressed out this week, I remember that at the end, I get to wear a velvet dress and eat cheesy mashed potatoes and my mom’s sausage cornbread stuffing and hang out with my fam. I don’t know that it’s completely working, but it’s not not working? We can do this, friends.

Anyways, I know Brussels sprouts aren’t the most exciting thing to ever happen but hear me out. It’s very rare that Brussels sprouts blow me away. Like, I’ve had many that taste like feet. But these are ridiculously good.

I originally learned the secret to restaurant-quality sprouts in culinary school. All you have to do is cook the sprouts on a sheet pan that is hot AF and they’ll crisp right up! And now, sprouts are in the regular dinner rotation around here.

In fact, at dinner the other night, I had a choice between a second helping of cheesy potatoes or a second helping of crispy Brussels sprouts, and I chose the Brussels. (I mean, I also chose the cheesy potatoes, but still.)

Ingredient notes

White bowls of Brussels sprouts, raw bacon, fried shallots, Dijon, honey garlic, vinegar, and oil on a white marble counter next to a white linen and wood spoon.

You’ll want to look for Brussels sprouts that are crisp, green, and don’t have brown spots on the leaves. Then, you’ll need thick-cut bacon, olive oil, red wine vinegar, fresh garlic, Dijon mustard, honey, store-bought or homemade crispy fried shallots, Morton’s Kosher salt, and black pepper.

Try to pick Brussels sprouts that are smaller and relatively the same size. The smaller Brussels sprouts crisp up better than larger sprouts. Also, you want them around the same size so they cook up evenly!

Make the sprouts

Two steps to mixing Brussels sprouts. In photo 1, a white bowl of Brussels sprouts, bacon, oil, salt and pepper on a white counter next to white and brown bowls of fried shallots, Dijon, honey garlic and oil. In photo 2, the sprouts are tossed with a wooden spoon.
Toss the Brussels sprouts & bacon with oil, salt, & pepper.
Two steps to making charred veggies. In photo 1, raw sprouts and bacon on a gold sheet pan. In photo 2, a wood spoon is mixing the cooked sprouts with vinaigrette.
Spread the sprouts on a hot sheet pan & roast until caramelized.

For the maximum crispiness, place the Brussels sprouts on the hot pan cut-side down. To do this quickly, I spread out the Brussels on the hot pan and use tongs to quickly flip them over.

Honey Dijon vinaigrette

Three steps to making honey Dijon vinaigrette. In photo 1, a white bowl of vinegar, garlic, honey, and Dijon on a white counter next to empty white and brown bowls. In photo 2, the vinegar mixture is combined. In photo 3, the dressing has oil, salt and pepper mixed in.
Whisk the vinegar, garlic, Dijon, honey, & oil in a small bowl. Drizzle over the hot Brussels sprouts & garnish with fried shallots.

Never bitter sprouts

Brussels sprouts can be bitter but they don’t have to be! Here are a few tips for sprouts that are sweet and caramelized, not bitter and burnt.

  1. Choose smaller sprouts. The smaller, the sweeter.
  2. Don’t let them steam. Give the sprouts space so they caramelize on the edges.
  3. Finish the sprouts with acid. The vinegar in the dressing will neutralize the bitterness.
A white platter of caramelized Brussels sprouts with bacon on a white marble counter next to a white bowl of fried shallots, grey plates, and a white bowl of shallots.

Storage & reheating tips

Place the leftover sprouts in an airtight container. Cover and refrigerate for up to 3-4 days.

When you’re ready to reheat the sprouts, I recommend re-crisping them in the oven! Just heat the sprouts at 350°F (177°C) for 10-15 minutes, tossing halfway through, until crisp and hot.

Keep in mind that the fried shallots will get soggy in the fridge. So, if you expect to have leftovers, I recommend adding shallots to individual servings instead of the whole platter!

Make-ahead instructions

To make these sprouts in advance, start by under-baking the sprouts by about 10 minutes. Don’t add the vinaigrette! Then, about 15 minutes before serving, finish baking the sprouts at 450°F (232°C) for 10-15 minutes until crisp. Toss the sprouts with the dressing and sprinkle with fried shallots.

You can also fully make the sprouts about 2-3 hours before serving (just don’t add the shallots). Reheat them at 350°F (177°C) for 10-15 minutes, garnish with shallots, and serve immediately. Keep in mind, they may not be as crispy as they are when freshly-baked!

A white platter of crispy caramelized Brussels sprouts with bacon on a marble counter next to grey plates, a white linen, two glasses of white wine, and a white bowl of fried shallots.

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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!
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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
Author: Sara Lynn Hunt Broka
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
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Originally posted November 26, 2019.