CRISPY CARAMELIZED BRUSSELS SPROUTS
with bacon & crispy shallots
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WHY YOU'LL LOVE THESE SPROUTS
They're crispy & tender.
They have bacon, fried shallots, & Dijon dressing.
Everyone LOVES them.
You can make the sprouts in advance!
- BRUSSELS SPROUTS
- OLIVE OIL
- RED WINE VINEGAR
- DIJON MUSTARD
- FRIED SHALLOTS
- SALT & PEPPER
Combine the Brussels sprouts and bacon. Then, add the olive oil, salt, and pepper. Toss everything together until the vegetables are well-coated.
Evenly spread the Brussels sprouts on a very hot pan. Roast the sprouts in a hot oven until they are very crispy on the outside and tender on the inside.
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Whisk the red wine vinegar, garlic, Dijon mustard, & honey in a small bowl until it's smooth.
Add oil, salt, and pepper & whisk until it's emulsified.
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Once the Brussels sprouts are nice and crispy, toss them with the Dijon vinaigrette. Top the sprouts with fried shallots and enjoy right away!
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For maximum crispiness, place the raw Brussels sprouts on the hot sheet pan cut-side down. Just use tongs to quickly flip the sprouts over!
Enjoy with whole roasted chicken or thighs.
Eat the sprouts with pork chops, pork roast, or pork tenderloin.
Serve with pot roast or beef stroganoff.
more serving ideas
HOW TO KEEP BRUSSELS SPROUTS FROM GETTING SOGGY?
- Cook them in a very hot oven. 425-450°F.
- Roast them on a hot pan.
- Roast them cut-side down.
- Serve them immediately.
I'M SARA LYNN
Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.
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