Crispy Bacon & Brussels Sprouts with Lemon Vinaigrette
Ingredients
- 1½ poundsbrussels sprouts
- 6 ouncesbacon
- ·shallot
- ·lemon
- 3 tablespoonolive oil
- ½ teaspoonDijon mustard
- ·kosher salt
- ·black pepper
Prep
- 01
Trim brussels sprouts and halve them lengthwise.
- 02
Juice 1 lemon to get about 2 tablespoons.
- 03
Mince 1 shallot.
Method
- 01
Heat a large skillet over medium-high heat. Cook bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate and chop coarsely.
- 02
Pour off all but 1 tablespoon of bacon fat from the skillet. Add brussels sprouts in a single layer (work in batches if needed) and let sit undisturbed for 3–4 minutes until golden on the cut side. Shake the pan and cook another 2–3 minutes, tossing occasionally, until tender and charred. Season with 1/4 teaspoon salt and a pinch of black pepper.
- 03
While brussels sprouts cook, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, and 1 minced shallot. Season with salt and pepper to taste.
- 04
Transfer brussels sprouts to a serving bowl. Drizzle with lemon vinaigrette and toss gently. Top with crispy bacon and serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes or cayenne to the vinaigrette. A dash of smoked paprika on the finished dish adds subtle depth.