Roasted Brussels Sprouts with Bacon and Shallots

| November 16, 2007 | 7 Comments

You might say that I was a bit deprived of Brussels sprouts as a child. My mother hated them so I was never required to have any when they were served. Of course, since my grandmother simply boiled and served them, I probably wouldn’t have liked them anyway. I’ve said it before and I will say it again: basic preparations of vegetables is boring and unappealing. I don’t want something that is just steamed or boiled — I want veggies that are prepared with complex flavor.

These days I love the little green balls of fun. In fact, even my mother tolerates them when they are prepped with a little more umph. Umph is the secret to any good dish. Fortunately, my son loves Brussels sprouts (and most other veggies). And he’s willing to try everything, which is even better.

About Brussels Sprouts:
Brussels sprouts aren’t just tasty, they are really good for you too. According to World’s Healthiest Foods (and they are one), they are rich in vitamin K and C. Research has also indicated that foods like Brussels sprouts can reduce your risk of cancer and naturally detoxify your cells. And since they are fiber-rich, they are good for your colon too. How’s that for a healthy power-punch?

About the recipe:
The great thing about these sprouts is that the tasty flavors are complemented with the salty bacon and slightly sweet shallots. Texture-wise, the soft sprouts and crisped bacon and shallots are awesome together.

Roasted Brussels Sprouts with Bacon and Shallots

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: serves 2-3


2-3 cups Brussels sprouts, cut in half with yellowed leaves removed (this is about the amount in one of those cups at the grocery store)
1 large shallot, sliced and separated
2 slices bacon, cut into 1/2 inch pieces
1 tbsp olive oil
sea salt


  1. Preheat oven to 400 degrees.
  2. Combine ingredients in an oven safe casserole and mix well.
  3. Cook 35-40 minutes, stirring 3-4 times, until Brussels sprouts are browned all around.
  4. Serve hot, with an extra sprinkling of sea salt.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin


Tags: ,

Category: vegetables

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (7)

Trackback URL | Comments RSS Feed

  1. Virtual Frolic says:

    I’m really into brussel sprouts too! I can easily finish one of those containers by myself. The Greenmarket is currently selling them by the stalk (it’s crazy-looking) and by piece.

    I still don’t get why so many people have a problem with them! They’re just like mini-cabbage!

  2. Kalyn says:

    Hey, I have a roasted brussels sprouts recipe coming up too, isn’t that just the best way to cook them! I admit I was not too much of a brussels sprouts fan until I tried the roasted ones, but they’re great. Bacon and shallots sounds like the best combination with brussels sprouts too.

  3. Jerry says:

    Too funny – I have sprouts roasting in the oven right now! I wished that I had seen your recipe first as it looks more interesting by far.

  4. Laurie Constantino says:

    I just bought 2 pounds of brussel sprouts, so this is a very timely recipe — Thanks, it looks really good, and since I have all the ingredients, I’ll probably fix this tomorrow. Yum.

  5. Katerina says:

    Mmm these sound great! I was also a brussel deprived child but am making up for it these days!

  6. DanEats says:

    Great recipe. I found adding a bit of the bacon grease and a couple of more tablespoons of olive oil were necessary.

Leave a Reply

Your email address will not be published. Required fields are marked *