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Sheet-Pan Roasted Brussels Sprouts, Bacon and Shallots

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  • Prep 25 min
  • Total 60 min
  • Servings 8
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Easy and just the right amount of sophisticated, this spin on Brussels sprouts features shallots and bacon, plus a flavor boost from vinegar and brown sugar make this side dish unforgettable. There will be no upturned noses when you serve these Brussels sprouts!
By Betty Crocker Kitchens
Updated Jun 21, 2018
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Ingredients

  • 2 1/2 lb Brussels sprouts, trimmed, halved (8 1/2 cups)
  • 5 medium shallots, thinly sliced (1 1/4 cups)
  • 6 slices thick-cut bacon, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cider vinegar
  • 2 teaspoons packed brown sugar

Steps

  • 1
    Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Place Brussels sprouts, shallots and bacon on sheet pan. Drizzle with oil, salt and pepper; toss to coat.
  • 2
    Roast uncovered 30 to 35 minutes, stirring after 20 minutes, until Brussels sprouts are fork-tender and bacon is cooked.
  • 3
    Meanwhile, in small bowl, combine vinegar and brown sugar. Stir with whisk until sugar is dissolved.
  • 4
    Remove sheet pan from oven. Drizzle with vinegar mixture; toss to coat.

Tips from the Betty Crocker Kitchens

  • tip 1
    When purchasing Brussels sprouts, look for those that are all the same size. This will help ensure they cook in the same length of time.
  • tip 2
    Red onion, coarsely chopped, can be used as a substitute for the shallots in this recipe.
  • tip 3
    Thick-cut bacon has a meaty texture that works well in this dish. But thinner sliced bacon will also work.

Nutrition

140 Calories, 4g Total Fat, 7g Protein, 18g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
40
Total Fat
4g
7%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
430mg
18%
Potassium
670mg
19%
Total Carbohydrate
18g
6%
Dietary Fiber
6g
25%
Sugars
6g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
100%
100%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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