Cast Iron

Pan Roasted Brussel Sprouts with Bacon, Shallot, And Balsamic Vinegar

October 30, 2009
1 Ratings
  • Serves 6
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

What You'll Need
  • 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.
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  • Vivienne
  • WileyP
  • Tbird
  • Carmas
  • MBE

11 Reviews

shlstm April 20, 2020
These are great served over pasta - with Parmesan cheese - rather than cut in half I slice them a bit thinner. It's a great, easy pasta dinner. People love it!
Vivienne January 25, 2019
I love these Brussels Sprouts! When I cook bacon, I do the whole package in the oven at 325 and pour the fat into a container several times in the 20-30 minutes it takes. My bacon is then drained and wrapped in paper towels in the freezer to take out as much needed. Meanwhile the fat is kept in the freezer to cook recipes such as this. Everyone who has eaten these has become a convert. I take the lazy way out and do not remove the sprouts when adding the vinegar and sugar.
WileyP December 14, 2014
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!
Tbird November 28, 2014
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!
Gotowanie G. February 28, 2014
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!
Carmas April 7, 2013
A lovely treat on a spring evening. Made a little extra syrup and the sprouts caramelized wonderfully. A definite addition to my recipe folder!
Sashinka November 24, 2012
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!
MBE December 1, 2011
The best sprouts I've ever eaten-unfortunately still did not convert my husband :>(
cstroh November 22, 2010
wondering how this would be with dried cranberries added
Rhonda35 October 30, 2009
Looks delicious!
Helen October 30, 2009
Welcome back, Stefano! We've missed you!