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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 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.

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.)

Crispy sprouts forever

I honestly didn’t love Brussels sprouts until I 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!

  • These sprouts are crisp on the outside and tender on the inside.
  • With bacon, fried shallots, and Dijon vinaigrette, they have tons of flavor.
  • Every time I make them, they’re the first thing to go. (You might want to double them. 😬)
  • You can make these sprouts in advance for dinner parties, holidays, and get-togethers.

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.
  • Brussels sprouts – look for sprouts that are crisp, green, and don’t have brown spots on the leaves.
  • Bacon – go for thick-cut bacon so it crisps up in the oven without burning. Or, leave it out for vegetarian sprouts.
  • Olive oil – a bit of oil will help the sprouts caramelize on the sheet pan.
  • Red wine vinegar – a bit of vinegar will add acidity to offset the sweetness in the vinaigrette.
  • Garlic – for the best flavor use fresh garlic (instead of dried or pre-minced).
  • Dijon mustard – you can use any Dijon, but I prefer smooth in this recipe.
  • Honey – just a touch of honey will add sweetness and help caramelize the Brussels.
  • Shallot oil – if you make your own fried shallots, use the oil in the dressing for a boost of flavor! You can also use olive oil.
  • Fried shallots – you can buy these in the store or make homemade crispy fried shallots instead. I recommend homemade – they’re crunchier!
  • Salt & pepper – I use Morton’s Kosher salt and freshly-ground 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!

Step-by-step directions

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.
Mix the Brussels sprouts, bacon, oil, salt, & pepper in a bowl.
  1. Start by placing a sheet pan in the oven and preheating it to 450°F (232°C).
  2. Next, combine the Brussels sprouts and bacon in a large bowl.
  3. Add the olive oil, salt, and pepper and toss to combine.
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.
  1. Spread the sprouts evenly on the hot sheet pan. Roast the sprouts until charred.
  2. Then, toss the hot sprouts with the dressing (instructions below!) and mix until they’re caramelized.
  3. Lastly, top the Brussels with fried shallots and enjoy!

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.

Whisk up the 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.
  1. Whisk the red wine vinegar, garlic, Dijon, and honey in a small bowl.
  2. Then, drizzle the oil into the mixture while whisking constantly.
  3. Add salt and pepper and mix until the dressing is emulsified.

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, you can either microwave them or crisp them up in the oven.

  • Microwave – heat them for about 1 minute, stirring them halfway through. They won’t be as crisp but will still taste great!
  • Oven – heat them 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 hand spooning crispy Brussels sprouts off of a white platter next to two glasses of white wine and brown and white bowls of fried shallots and raw shallots on a marble counter.

Tips & notes

  • If the sprouts have little brown spots, remove the outer leaves. As long as they’re not completely damaged, they’re ok to use.
  • The key to getting crisp Brussels sprouts is to roast them on a very hot pan. Make sure to stick your sheet pan in the oven while it’s heating.
  • The Brussels sprouts will shrink considerably. It may look like a lot, but they’ll 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.

Main meal ideas

These sprouts are amazing with pretty much any cozy main dish! Try these recipes:

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.