Roasted Brussels Sprouts with Shallots and Bacon

Few Fall ingredient combinations are more delicious than Brussels sprouts, bacon and onions! This is one of my Mom’s favorite Fall recipes and I always beg her to make it when I travel home – this last visit home was no exception! The veggies are sauteed together on the stovetop, transferred to the oven to roast and then finished off back on the stovetop with dry white wine and rosemary so all of the delicious earthy Fall flavors meld together! Enjoy this delicious Fall side dish with any meal you’re preparing!

Roasted Brussels Sprouts with Shallots and Bacon
Serves 10
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Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Ingredients
  1. 6 slices thick-cut bacon, cut into 1/2 inch pieces
  2. 2 1/2 pounds small Brussels sprouts (fresh, not frozen), ends trimmed, halved lengthwise
  3. 8 medium shallots, peeled and halved lengthwise
  4. 2 teaspoons kosher salt
  5. 1 teaspoon freshly ground black pepper
  6. 1-2 tablespoons olive oil
  7. 1 cup pecan halves
  8. 1/2 cup dry white wine
  9. 1 tablespoon chopped fresh rosemary
Instructions
  1. Pre-heat oven to 400 degrees. On stovetop, pre-heat a large (14-inc) oven-safe skillet on medium setting.
  2. Cook bacon in pre-heated skillet, stirring often, until it begins to brown and fat has rendered, 6-8 minutes.
  3. Add Brussels sprouts, shallots, salt, and pepper, and stir.
  4. Vegetables should look rather glossy, not dry. If bacon hasn't provided enough fat, add an extra tablespoon of olive oil.
  5. Cook, stirring continuously, until Brussels sprouts begin to turn golden, about 5 minutes.
  6. Stir in pecans and transfer pan to preheated oven.
  7. Cook until vegetables are tender, 15-20 minutes.
  8. Remove pan from oven; add wine and rosemary, stirring to pick up any browned bits from the bottom of pan. Serve warm.
Adapted from Apple Street Farm
Adapted from Apple Street Farm
Treats, Sweets, and Savories http://treatssweetsandsavories.com/