Brussels Sprouts With Bacon And Shallots


This side dish will win over everyone at the table. (Yes, even the ones who are shy around sprouts.)

Active Time:
45 mins
Total Time:
1 hrs 25 mins
10 serves

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.

Broccoli Cheese Casserole
Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Combine breadcrumbs, melted butter, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a small bowl. Set aside.

  5. 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.

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