Roasted Brussels Sprouts
Roasted Brussels Sprouts with Bacon and Potatoes is the perfect combination of smoky, crispy, and caramelized goodness. The bacon adds a rich depth of flavor, while the fingerling potatoes and shallots provide a hearty balance to the dish.With a simple preparation process and ingredients that can be prepped in advance, this recipe is a versatile addition to any meal, whether it’s a holiday feast or a weeknight dinner.Clean and cut the Brussels sprouts and shallots the day before to make this a snap to prepare. You need to use a very large skillet. If you don't have a large skillet then sauté the ingredients separately and then transfer everything to a large roasting pan or sheet pan.
Equipment
- Heavy Oven-Proof Skillet: Ideal for sautéing and roasting all ingredients in one pan.
- Slotted Spoon: For removing blanched potatoes and bacon from boiling water.
- paper towels To drain excess fat from the bacon.
- Large Bowl For reserving rendered bacon fat.
- Sharp Knife and Cutting Board: For trimming and cutting the Brussels sprouts, shallots, and bacon.
Ingredients
- 8 oz bacon cut into ¼” cubes, try to get a piece of slab bacon or very think cut back
- 4 shallots peeled and quartered
- 1½ lbs brussels sprouts trimmed and halved
- 8 oz fingerling potatoes
Instructions
- Preheat the oven to 425°F.
- Rinse and scrub the fingerling potatoes and then blanch in boiling salted water for 5 minutes, Remove with a slotted spoon and let cool down. DO AHEAD…this can be done a day before.
- Blanch the bacon in the boiling water from the potatoes for about a minute, remove with a slotted spoon, and transfer to a paper towel. DO AHEAD. This can be done a day ahead too.
- If you did the day ahead prep, remove all of the prepared items from the refrigerator and let come to room temperature, for about an hour.
- In a heavy oven-proof skillet, cook the bacon on medium high heat to render and cook the bacon to just prior to crispy, about 10 to 12 minutes.
- Carefully pour the rendered fat into a bowl.
- Transfer the bacon to a piece of paper towel.
- Add back 4 to 6 tablespoons of the bacon fat to the pan over a medium high flame.
- When the fat is hot, add shallots and sauté for about 3 to 4 minutes.
- Add the sprouts to the pan and continue to sauté for another 5 minutes. Adding more fat if needed.
- Add the potatoes and toss to coat with bacon fat.
- Season with salt and freshly ground pepper, and stir the pan.
- Place the pan into the oven and roast for about 30 minutes or until the shallots and sprouts brown.
Notes
Customizations:
- Vegetarian Version: Omit the bacon and use olive oil or butter instead for roasting.
- Add Some Heat: Sprinkle chili flakes or cayenne pepper for a spicy kick.
- Cheesy Finish: Top with freshly grated Parmesan before serving for extra indulgence.
Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or skillet for the best texture.
Serving Suggestions:
- Perfect Pairing: Serve alongside roasted chicken, pork chops, or grilled salmon for a complete meal.
- Holiday Favorite: A great complement to turkey or ham for festive gatherings.
Cooking Tips:
- Blanching the potatoes and bacon ahead of time ensures even cooking and saves time on busy days.
- Stir the pan halfway through roasting to ensure everything browns evenly.
Nutrition
Calories: 185.89kcalCarbohydrates: 12.02gProtein: 6.16gFat: 13.22gSaturated Fat: 4.35gCholesterol: 19.28mgSodium: 457.04mgPotassium: 464.63mgFiber: 2.84gSugar: 1.7g
Tried this recipe?Let us know how it was!
