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!
INGREDIENTS
- BRUSSELS SPROUTS
- BACON
- OLIVE OIL
- RED WINE VINEGAR
- GARLIC
- DIJON MUSTARD
- HONEY
- FRIED SHALLOTS
- SALT & PEPPER
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01
Combine the Brussels sprouts and bacon. Then, add the olive oil, salt, and pepper. Toss everything together until the vegetables are well-coated.
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02
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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03
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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04
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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TIP!
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!
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SERVING IDEAS
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.
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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.
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HEY THERE,
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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