Roasted Brussels Sprouts with Shallots & Bacon

Recipe for Roasted Brussels Sprouts with Shallots & Bacon


6 slices thick-cut bacon, cut into 1/2-inch pieces
2-1/2 pounds small Brussels sprouts (fresh, not frozen), ends trimmed, halved lengthwise
8 medium-size shallots, peeled and halved lengthwise
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
1-2 tablespoons olive or vegetable oil (optional)
1 cup pecan halves
1/2 cup dry white wine or chicken stock


Preheat oven to 400°F.

In a large, oven-safe skillet over medium heat, cook bacon, stirring often, for 6 to 8 minutes or until it begins to brown. Add brussels sprouts, shallots, salt, and pepper, and stir. If pan looks dry, add olive oil. Cook, stirring continuously, for 5 minutes or until brussels sprouts begin to turn golden. Stir in pecans and transfer pan to preheated oven. Cook for 15 to 20 minutes or until vegetables are tender. Remove from oven, add wine, and stir to pick up any browned bits from the bottom of the pan. Serve warm.


10 servings

Preparation Time

25 Minutes

Total Time

50 Minutes

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Brussel Sprout recipe

Normally not fond of Brussel Sprouts, but like all veggies roasted. This sounds great!


Any part “do ahead”


Bacon and butter make everything way better. This dish has been a holiday staple for many years.


Bacon is the perfect tenderizer for otherwise tough cuts of meat and lends flavor. Our great grandmothers made this dish with whatever was on hand and inexpensive. Always remember that European country cooking is a great adventure! Experiment! Let your imagination run amok!


Bacon is predominantly pork fat. Have you ever had to de-fat hog belies? What a great way to ruin perfectly good and nutritionally dense vegetables! Just add bacon.

Bah Humbug

Merry Christmas to you too! :D