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Roasted Brussels Sprouts With Shallots & Bacon

Photo Credit
Brent Hofacker/Shutterstock
The Editors
Yield
10 servings
Category
Vegetables
Course
Side Dishes
Preparation Method
Cook
Sources
Yankee Magazine
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Have you ever been surprised by a vegetable? Brussels sprouts can sometimes get a bad rap, but when roasted with crispy bacon and caramelized shallots, they transform into a revelation! 

This recipe unlocks a magical flavor combination, with tender brussels sprouts getting a salty, savory boost from bacon and a touch of sweetness from the shallots. It’s a simple side dish that will elevate any meal, so give brussels sprouts another chance and try it for yourself!

If you find you absolutely love brussels sprouts, consider growing them in your garden.

Ingredients
6 slices thick-cut bacon, diced
2-1/2 pounds fresh brussels sprouts, trimmed, and halved
8 shallots, sliced
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons olive or vegetable oil (optional)
1 cup pecan halves
1/2 cup dry white wine or chicken stock
Instructions
  1. Preheat oven to 400°F.
  2. In a large oven-safe skillet over medium heat, cook bacon until it begins to brown. Add brussels sprouts, shallots, salt, and pepper, and stir. If pan looks dry, add oil. 
  3. Cook, stirring continuously, for 5 minutes, or until brussels sprouts begin to turn golden. 
  4. Stir in pecans and transfer pan to preheated oven. 
  5. Cook for 15 to 20 minutes or until vegetables are tender. 
  6. Remove from oven, add wine, and stir to pick up any browned bits from the bottom of the pan. Serve warm.
About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Myrtle Nygren (not verified)

4 years 9 months ago

Normally not fond of Brussel Sprouts, but like all veggies roasted. This sounds great!

Lila Tanner (not verified)

1 year 3 months ago

Try it, truly delicious, convinced a friend that thought she didn't like Brussel sprouts.
Also love the chowder.

Katie (not verified)

4 years 11 months ago

Any part “do ahead”

Adrianne Ann (not verified)

4 years 11 months ago

Bacon and butter make everything way better. This dish has been a holiday staple for many years.

Dee (not verified)

5 years 8 months ago

Bacon is the perfect tenderizer for otherwise tough cuts of meat and lends flavor. Our great grandmothers made this dish with whatever was on hand and inexpensive. Always remember that European country cooking is a great adventure! Experiment! Let your imagination run amok!

J.R. (not verified)

5 years 11 months ago

Bacon is predominantly pork fat. Have you ever had to de-fat hog belies? What a great way to ruin perfectly good and nutritionally dense vegetables! Just add bacon.

Angela (not verified)

5 years ago

Merry Christmas to you too! :D