A lifetime of eating Brussels sprouts has taught us that nothing beats boiling before roasting. It eliminates the bitterness and ensures a tender sprout every time. These Brussels Sprouts with Bacon and Shallots are a family favorite.
Easy enough for a weeknight dinner and delicious enough to be part of a holiday feast, the bacon is a surefire way to get kids of all ages to eat their vegetables.Print
Brussels Sprouts with Bacon and Shallots
Note: This is a holiday-sized recipe that can be cut in half for regular meals.
- 2 pounds fresh Brussels sprouts, trimmed (smaller sprouts are more tender and less bitter)
- 4 slices thick cut bacon (smoky, not sweet)
- 2–3 shallots, halved and thinly sliced (depending on size of shallots)
- 1/8 tsp garlic powder
- Salt and ground black pepper to taste
Preheat oven to 400 degrees F. Note: If you’ve only got one oven and have a holiday meal going, these can go in at any temperature. Since these go in almost fully cooked, you just want to brown the cut side up a bit. We did these at 325 degrees F with a turkey breast roast on the other rack.
Prep the Brussels Sprouts
- Rinse Brussels thoroughly under cold running water. Trim the sprout stems and remove any wilted outer leaves, then notch an “X” into the bottom of each stem (it cuts down cooking time).
- Place Brussels in a medium pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat, then reduce to a simmer. Cook until just tender. Depending on the size of your sprouts, this could take 15-20 minutes. Start checking after 10 for smaller sprouts.
Prep the Toppings
- Cook bacon slices in a large skillet over medium heat until very crispy. Transfer to a plate lined with paper towel and allow to cool, then crumble into small pieces and place in a small bowl. Reserve the bacon fat from the pan.
- Add chopped shallots and a tablespoon of the reserved bacon fat to a small sauté pan and cook over medium heat until the shallots begin to brown and caramelize. Add to the bacon crumbles bowl and mix to combine.
Putting it Together
- Use some of the remaining bacon fat to generously grease a rimmed baking sheet.
- Once sprouts are tender, strain and set aside to cool a bit. When they are cool enough to handle, slice in half and place, face down, on the baking sheet. They should fill up every inch of the tray with little or no space in between. Sprinkle with the garlic powder and pinches of salt and ground pepper, then the bacon and shallot mixture, and place in oven on center or lower rack.
- Roast until cut sides brown to desired amount. Time will vary based on oven temperature. Check every 5 minutes. Once browned, transfer to a serving dish and serve immediately.
Keywords: Brussels sprouts, bacon, shallots, holiday side dishes