Pan Roasted Brussel Sprouts with Bacon & Shallot

By • October 30, 2009 9 Comments

247 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: The quintessential autumn vegetable recipe- deep & smokey, with a pan gastrique to bring it all together. I serve this every Thanksgiving.Stefano Coppola

Serves 6

  • 2 pounds brussel sprouts, trimmed & halved
  • 12 ounces smoked bacon, cut into thin strips
  • 5 shallots, julienned
  • 2 tablespoons dark brown sugar
  • 1/4 cup cider vinegar
  • kosher salt & pepper to taste
  • 2 tablespoons canola oil
  1. Preheat oven to 400.
  2. In a very large skillet, prefferably cast iron, cook bacon over med-low heat until crispy. Remove with slotted spoon and reserve.
  3. Add canola oil and saute shallots until soft and begining to caramelize. Remove with slotted spoon and reserve with bacon.
  4. Increase heat to med & add brussel sprouts to skillet, having as many with the cut side down as possible. Allow to cook for 3 min, transfer to oven & roast for about 15 minutes, until tender.
  5. Remove brussel sprouts from skillet. Add vinegar and sugar and cook until reduced by half and syrupy. Toss with brussel sprouts, bacon, and shallots. Season to taste with salt & pepper, serve.

More Great Recipes: Pork|Vegetables|Side Dishes

💬 View Comments ()

Comments (9) Questions (0)

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
23b88974-7a89-4ef5-a567-d442bb75da04--avatar
3d9a3882-c161-441f-8a91-0efd10979f7c--2007-09-11e-s4

9 months ago WileyP

Absolutely spot-on fantastic Brussels sprouts, Stefano! I made them for Thanksgiving and they were the talk of the meal. I didn't have quite enough sprouts so I drained and trimmed a can of quartered artichoke hearts and added them. Thankfully it didn't spoil your wonderful recipe. Thanks so much for posting it!

Fd7fd07b-0355-4d58-99dd-2a2ebcecd297--open-uri20140817-18430-th7n

9 months ago Tbird

Yumm! Amazing side dish for Thanksgiving this year. Loved adding the vinegar and brown sugar (I've used balsamic before which is also great.) Family loved the dish - of course, take all that bacon and caramelized shallots and add them to ANYTHING and it will taste great!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

over 1 year ago Gotowanie Girl

This recipe has made it onto my rotating list of side dishes. It is a great combination of salty and sweet. When I have the time to go farther then just roasting the sprouts with oil and salt, this is now how I prepare them. I made these for Christmas dinner and my family loved them. Thank you for sharing!

72539f09-0d13-46cc-8b8e-942c46584a54--imag1003

over 2 years ago Carmas

A lovely treat on a spring evening. Made a little extra syrup and the sprouts caramelized wonderfully. A definite addition to my recipe folder!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

almost 3 years ago Sashinka

I made these for this Thanksgiving with the in-laws and it was such a hit! The only thing I'd do differently is to double the sauce. We were craving more of it on the brussels sprouts! So, I'm going to put these into my regular rotation. :-). Thanks for sharing such a good recipe!

B0717024-23da-4709-92dc-8332d154e7a6--open-uri20150102-14032-p6ap31

almost 4 years ago MBE

The best sprouts I've ever eaten-unfortunately still did not convert my husband :>(

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

almost 5 years ago cstroh

wondering how this would be with dried cranberries added

Ed83541d-859c-43d6-90ad-1f8163d7cde5--532719_3658538260807_1195156242_32905581_1657496368_n_2

almost 6 years ago Rhonda35

Looks delicious!

D9152797-527a-4d65-8c68-de94dab6c51a--n2100018_30424651_3530

almost 6 years ago Helen

Welcome back, Stefano! We've missed you!