Bacon-Roasted Brussels Sprouts with Crispy Shallots and Cider Vinegar
Ingredients
- 6 slicesbacon
- 1½ poundbrussels sprouts
- 2shallot
- 1½ tablespoonapple cider vinegar
- 1 teaspoonmaple syrup
- ·salt
- ·black pepper
Prep
- 01
Trim the stem ends of 1.5 pounds brussels sprouts and halve them lengthwise.
- 02
Peel and slice 2 shallots into 1/4-inch-thick rings.
Method
- 01
Preheat oven to 425°F.
- 02
In a large oven-safe skillet over medium heat, cook bacon until crispy, about 8 minutes. Transfer to a paper towel and chop into 1-inch pieces.
- 03
Pour off all but 2 tablespoons of bacon fat from the skillet.
- 04
Add shallots to the skillet and cook over medium heat for 2 minutes, stirring occasionally, until they begin to soften and caramelize at the edges.
- 05
Add brussels sprouts to the skillet and toss gently to coat in the fat. Spread in an even layer.
- 06
Transfer to the oven and roast for 18–22 minutes, stirring halfway through, until the brussels sprouts are tender and deeply browned on the cut sides.
- 07
Remove from oven and stir in the chopped bacon, apple cider vinegar, and maple syrup. Season with salt and pepper to taste. Serve warm.
Spice Tips
For warmth, add a pinch of smoked paprika or cayenne to the roasted sprouts. A dash of hot sauce stirred in at the end adds tangy heat without overpowering the sweet-savory balance.
This dish is best served immediately while the shallots are crispy. Leftovers reheat well in a 350°F oven for about 5 minutes.