Roasted Brussels sprouts are a delightful side dish that can elevate any meal. When paired with a warm, tangy hot bacon vinaigrette and topped with crunchy pepitas, they become an irresistible treat. This guide will walk you through the process of creating this mouth-watering dish, perfect for serving five people.
Roasted Brussels Sprouts with Hot Bacon Vinaigrette
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients
- For the Roasted Brussels Sprouts:
- 1.5 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- For the Hot Bacon Vinaigrette:
- 4 slices of bacon, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste
- For Garnish:
- ¼ cup pepitas (pumpkin seeds), toasted
- Grocery List
- Brussels sprouts (1.5 lbs)
- Olive oil (3 tbsp)
- Kosher salt (1 tsp)
- Black pepper (½ tsp)
- Bacon (4 slices)
- Apple cider vinegar (2 tbsp)
- Dijon mustard (1 tbsp)
- Honey (1 tbsp)
- Pepitas (¼ cup)
Instructions
- Preheat the Oven:Preheat your oven to 450°F (232°C). This high temperature is crucial for achieving crispy Brussels sprouts.
- Prepare the Brussels Sprouts:
- Trim the ends of the Brussels sprouts and remove any yellow or wilted leaves.
- Cut them in half lengthwise and place them in a large bowl.
- Drizzle with olive oil, then season with kosher salt and black pepper. Toss to coat evenly.
- Roast the Brussels Sprouts:
- Line a baking sheet with parchment paper for easy cleanup.
- Spread the Brussels sprouts cut-side down on the baking sheet in a single layer.
- Roast for about 25-30 minutes, or until they are deeply browned and crispy on the outside. Do not stir during cooking to ensure maximum crispiness.
- Prepare the Hot Bacon Vinaigrette:
- In a skillet over medium heat, cook the chopped bacon until crispy. Remove from heat and drain excess fat, leaving about 1 tablespoon in the pan.
- Add apple cider vinegar, Dijon mustard, honey, salt, and pepper to the skillet with the bacon drippings. Whisk together until well combined.
- Combine and Serve:
- Once the Brussels sprouts are done roasting, transfer them to a serving bowl.
- Drizzle the hot bacon vinaigrette over the roasted sprouts while they are still warm.
- Top with toasted pepitas for added crunch.
Notes
- Choosing Brussels Sprouts:Â Look for firm, bright green sprouts with tightly packed leaves for the best flavor and texture.
- Crispiness:Â Ensure that your oven is fully preheated before adding the Brussels sprouts. Avoid overcrowding on the baking sheet to allow for even roasting.
- Vinaigrette Variations:Â Feel free to experiment with different types of vinegar or add herbs like thyme or parsley for additional flavor.
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 477Total Fat: 35gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 23mgSodium: 918mgCarbohydrates: 27gFiber: 8gSugar: 11gProtein: 22g
