Side Dishes
Sheet-Pan Roasted Brussels Sprouts, Bacon and Shallots
Description
Easy and just the right amount of sophisticated, this spin on Brussels sprouts features shallots and bacon, plus a flavor boost from vinegar and brown sugar make this side dish unforgettable. There will be no upturned noses when you serve these Brussels sprouts!
Ingredients:
- 2 1/2 lb Brussels sprouts, trimmed, halved (8 1/2 cups)
- 5 medium shallots, thinly sliced (1 1/4 cups)
- 6 slices thick-cut bacon, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cider vinegar
- 2 teaspoons packed brown sugar
Directions:
- Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Place Brussels sprouts, shallots and bacon on sheet pan. Drizzle with oil, salt and pepper; toss to coat.
- Roast uncovered 30 to 35 minutes, stirring after 20 minutes, until Brussels sprouts are fork-tender and bacon is cooked.
- Meanwhile, in small bowl, combine vinegar and brown sugar. Stir with whisk until sugar is dissolved.
- Remove sheet pan from oven. Drizzle with vinegar mixture; toss to coat.
