Roasted Brussels Sprouts with Bacon & Shallots

Brussels sprouts are probably the most hated on vegetable, and I don’t understand why. I think pretty much every kid in the world grows up hating brussels sprouts, and just never gives them a chance when they’re older because of their bad rap. They have so much potential if they are cooked properly! This recipe will definitely make you a brussels sprouts believer if you aren’t one already. It’s super easy to make (yeah, I know, I say this about everything), but packs a lot of great flavors. Also, who doesn’t love bacon? You can get almost anyone to eat something as long as bacon is involved. Just pair this vegetable you might be skeptical about with bacon, and it’s bound to be phenomenal.

Ingredients:

• 1 pound brussels sprouts, trimmed and cut in half lengthwise (instructions below)
• 1-2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 3 slices thick cut bacon, cut into 1/2 inch strips
• 1 shallot, diced
• Red pepper flakes to taste (I used 1 pinch)
• Shaved parmesan, for garnish

Directions:

1. Preheat your oven to 400°F. Line a rimmed baking sheet with tinfoil.
2. Trim the end off of your brussels sprouts and pull off any outer leaves that are dead or dry. Once trimmed, cut them in half lengthwise. During this process some leaves might fall off, but if they aren’t dead or dry, you can place them in a bowl with your prepped sprouts.
3. Take the prepared brussels sprouts and coat them in the olive oil until they are well coated, and season with salt and pepper.
4. Spread the brussels sprouts out in a flat layer on your lined baking sheet. Roast the them in your preheated oven for about 40 minutes, stirring the sprouts once or twice while roasting. Stirring them while in the oven is important because it will prevent the sprouts from browning too much on one side.
5. Towards the end of the roasting time, heat a medium-sized non-stick pan over medium heat. Once heated, add your bacon that has been cut into strips. Cook the bacon to your desired crispness. I personally prefer crispier bacon in this recipe, as it allows for texture variation in the dish. Once the bacon is cooked to your liking, remove it from the pan and place it to the side. Do not remove the bacon grease from the pan.
6. Place your shallot in the pan and saute it for about 2-3 minutes, until it is beginning to soften and brown. Add your desired amount of red pepper flakes and saute for another 1-2 minutes. If your brussels sprouts are not finished in the oven yet, turn the burner off and remove from heat so the shallots do not burn.
7. Remove the roasted brussels sprouts from the oven at the end of their cooking time. They should be browned with some blackened areas. If your non-stick pan has cooled, heat it back up over a low-medium heat. Place the sprouts inside of the pan with the sauted shallot and red pepper flakes. Add the bacon back to the pan. Allow the mixture to saute for 1-2 minutes.
8. Plate the brussels sprouts, and sprinkle a few pieces of shaved parmesan over the top.
9. Enjoy!

Have you tried this recipe? Let me know in the comments and rate the recipe below! Also, don’t forget to follow me on my food Instagram: @dorlicious_food.