Roasted Brussels Sprouts with Hot Bacon Vinaigrette

Name: Roasted Brussels Sprouts with Hot Bacon Vinaigrette
Prep time: 15 min
Cook time: 25 min
Yield: 6 serving
Ingredients: 2 pounds brussels sprouts; 1 red onion; 1 to 2 tablespoons olive oil; kosher salt and pepper; ¼ cup roasted, salted pepitas; 4 slices bacon; ¼ cup bacon fat; 1 garlic clove; 3 tablespoons red wine or apple cider vinegar; 2 teaspoons brown sugar; 1 teaspoon Dijon mustard; kosher salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
6
Course
Side Dish
Cuisine
American

Roasted Brussels Sprouts with Hot Bacon Vinaigrette

Kian Mendoza

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A favorite side dish, brussels sprouts with hot bacon dressing, is incredibly flavorful and simple to make. Roasted brussels with a delicious warm bacon vinaigrette is a dream. Top with roasted pepitas for even more crunch!

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Ingredients

Servings

2 pounds brussels sprouts, stems removed and halved
1 red onion, chopped
1 to 2 tablespoons olive oil
kosher salt and pepper
¼ cup roasted, salted pepitas

hot bacon dressing

4 slices bacon, diced
¼ cup bacon fat
1 garlic clove, minced
3 tablespoons red wine or apple cider vinegar
2 teaspoons brown sugar
1 teaspoon Dijon mustard
kosher salt and pepper

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Instructions

Preheat the oven to 425 degrees F.
Place the brussels sprouts and onions in a bowl. Drizzle on the olive oil and toss well so everything is coated.
Spread the brussels/onion out on a sheet pan. Season all over with salt and pepper. Roast for 20 to 25 minutes, toss once or twice during cook time.
Remove the pan from the oven. Drizzle the hot bacon dressing over the brussels sprouts. Sprinkle on the pepitas and serve!

hot bacon dressing

Heat a skillet over medium heat and add the bacon. Cook, stirring often, until the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and place it on a paper towel to remove excess grease.
Keep 2 to 3 tablespoons of bacon fat in the pan over medium-low heat. Add the minced garlic, vinegar, sugar and mustard. Whisk constantly until the sugar has dissolved and the dressing slightly emulsifies.
Add a pinch of salt and pepper to season. Add the crumbled bacon back into the dressing and serve over the brussels sprouts.