Name: Roasted Brussels Sprouts with Bacon and Shallots for Holiday Sides
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 ½ pounds (about 680 g) Brussels sprouts, trimmed and halved; 4 slices thick‑cut bacon, cut into 1‑inch pieces; 2 large shallots, thinly sliced; 2 tablespoons olive oil; 1 tablespoon pure maple syrup; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon red‑pepper flakes (optional); 1 tablespoon unsalted butter, melted; Freshly grated Parmesan cheese, for serving (optional)

Prep Time

15 min

Cook Time

25 min

Servings

Why You'll Love This Recipe

✓ Crispy‑sweet balance: The caramelized shallots lend a gentle sweetness that perfectly offsets the salty crunch of bacon‑kissed sprouts.

✓ Holiday‑ready elegance: A single‑pan dish that looks sophisticated on any spread yet stays easy enough for a busy host.

✓ Adaptable flavors: Swap bacon for pancetta, add a splash of balsamic, or finish with toasted nuts for endless variations.

Imagine the aroma of sizzling bacon mingling with the earthy scent of roasted Brussels sprouts, all brightened by caramelized shallots. This side dish captures the spirit of holiday gatherings—comforting, flavorful, and effortlessly impressive. Whether you’re feeding a family of six or a larger party, the recipe scales beautifully and delivers consistent, crowd‑pleasing results. It’s the kind of dish that disappears from the platter before anyone can ask for seconds, making it a perfect addition to any festive menu.

4 oz thick‑cut bacon, cut into ½‑inch pieces Turkey bacon works as a lower‑fat alternative.

2 large shallots, thinly sliced Red shallots add a milder flavor.

2 Tbsp extra‑virgin olive oil Avocado oil can replace olive oil for higher smoke point.

½ tsp sea salt Adjust to taste after roasting.

¼ tsp freshly cracked black pepper Adds a gentle heat.

Instructions

Preheat & Prepare

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment. Toss the halved sprouts with olive oil, salt, and pepper; spread them cut‑side down for maximum caramelization.

Pro Tip: A hot oven ensures the outer leaves become crispy while the interior stays tender.

Roast the Sprouts

Roast for 15 minutes, then stir the pan to turn the sprouts. This prevents one side from over‑browning and promotes even color development.

Pro Tip: If the pan looks dry, splash a tablespoon of water; it will steam the stems without steaming the leaves.

Add Bacon & Shallots

Scatter the bacon pieces and sliced shallots over the sprouts. Return to the oven and roast another 10 minutes, or until bacon is crisp and shallots are golden.

Pro Tip: Stir once halfway through this stage to coat the sprouts in rendered bacon fat.

Finish & Season

Remove from oven, transfer to a serving bowl, and drizzle with a final splash of olive oil if needed. Taste and adjust salt or pepper, then sprinkle with a pinch of flaky sea salt for texture.

Pro Tip: A squeeze of fresh lemon juice adds brightness without overpowering the bacon.

Serve Warm

Serve immediately while the sprouts are crisp and the bacon still crackles. This dish pairs beautifully with roasted turkey, ham, or as a stand‑alone appetizer on a holiday buffet.

Expert Tips

Tip #1: Dry Sprouts Thoroughly

Moisture creates steam, preventing caramelization. After washing, spin them dry in a salad‑spinner or pat with paper towels.

Tip #2: Use Thick‑Cut Bacon

Thick slices render more fat, giving the sprouts a richer flavor and a satisfying crunch.

Tip #3: Add a Sweet Glaze

A drizzle of maple syrup or balsamic reduction in the last 2 minutes balances the salty bacon.

Tip #4: Finish with Fresh Herbs

A sprinkle of chopped parsley or thyme adds color and a burst of fresh flavor just before serving.

Storage & Variations

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a hot skillet to restore crispness. For a vegetarian version, omit bacon and add smoked paprika or toasted walnuts for depth. Swap shallots for thinly sliced red onions, or finish with a sprinkle of grated Parmesan for an umami boost.

Nutrition

Per serving

Calories

210 kcal

Fat

14 g

Carbs

12 g

Protein

8 g

Frequently Asked Questions

Yes, but thaw and pat them completely dry first. Excess moisture will steam the sprouts, preventing the desired caramelized texture.

Substitute with thinly sliced red onions or a small amount of minced garlic. Add them later in the cooking process to avoid burning.

Spread bacon pieces in a single layer and avoid crowding the pan. The rendered fat should coat the sprouts, not pool underneath.

Prepare the sprouts and bacon up to the roasting step, then refrigerate. Re‑roast for 5‑7 minutes before serving to restore crispness.

Roasted Brussels Sprouts with Bacon and Shallots for Holiday Sides

Why You'll Love This Recipe