Food and Recipes Dish Casserole Brussels Sprouts With Bacon And Shallots 5.0 (1) 1 Review This side dish will win over everyone at the table. (Yes, even the ones who are shy around sprouts.) By Emily Nabors Hall Emily Nabors Hall Emily Nabors Hall is a food stylist and recipe developer who has contributed regularly to Real Simple since 2015 as a member of the Dotdash Meredith Food Studios team. She works with several Dotdash Meredith brands, including Southern Living, Food & Wine, Rachel Ray In Season, and Meredith Premium Publishing titles. She lives in Birmingham, Alabama, with her husband and two children. Southern Living's editorial guidelines Updated on December 21, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 1 hrs 25 mins Yield: 10 serves Jump to recipe Here's a crowd-pleasing, holiday-ready take on a classic combo: Brussels sprouts and bacon. Thanksgiving is the perfect time to try out this casserole, but we love it for a regular weeknight as well. This dish is best with small, compact Brussels sprouts because they have a milder flavor than the large, leafy ones. Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Ingredients 4 thick-cut bacon slices 2 small shallots, chopped (about 1⁄4 cup) 2 teaspoons minced garlic (about 2 garlic cloves) 3 tablespoons sherry vinegar 3 pounds fresh Brussels sprouts, halved (about 10 cups) 2 tablespoons canola oil 1 ½ teaspoons kosher salt, divided ¾ teaspoons black pepper, divided ½ cup panko (Japanese-style breadcrumbs) 1 tablespoon unsalted butter, melted Directions Cook bacon in a large skillet over medium, turning occasionally, until browned and crisp, about 10 minutes. Transfer to a plate lined with paper towels; reserve drippings in skillet. Add shallots to hot drippings, and cook over medium, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often, 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Crumble bacon, and stir into shallot mixture. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead. Preheat oven to 400°F. Toss Brussels sprouts with canola oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Transfer to 2 aluminum foil-lined rimmed baking sheets. Roast Brussels sprouts in preheated oven until golden and tender, about 25 minutes, stirring halfway through baking. Set aside for up to 1 hour. Combine breadcrumbs, melted butter, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a small bowl. Set aside. Microwave bacon-shallot mixture on MEDIUM (50% power) until mixture can be stirred, about 30 seconds. Toss roasted Brussels sprouts with bacon-shallot mixture, and transfer to a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with breadcrumb mixture, and bake at 400°F until heated through and breadcrumbs are golden brown, about 15 minutes. Let stand 10 minutes before serving. Rate it Print