Roasted Brussels Sprouts with Bacon Vinaigrette
A perfect way to introduce Brussels sprouts to the family - a delicious blend of savory, sweet, caramelized and crunchy that elevates this dish to I want more
A perfect way to introduce Brussels sprouts to the family - a delicious blend of savory, sweet, caramelized and crunchy that elevates this dish to I want more
- 1/2 tsp sea salt
- 1/2 tsp cornstarch
- 2 tbsp canola oil
- 2 tbsp light brown sugar
- vinaigrette:
- 11/2 lb fresh small brussels sprouts trimmed, halved lengthwise
- 4 slices hickory smoked bacon
- â…“ cup canola oil
- 1/4 cup seasoned rice vinegar
- 2 tsp stone ground mustard
- 1/4 tsp lemon pepper or to taste, according to saltiness of bacon drippings
- 1/4 cup chopped pecans lightly toasted
- Carbohydrate 5.62604404954343 g
- Cholesterol 0 mg
- Fat 8.13900486287278 g
- Fiber 0.558800680183844 g
- Protein 0.608722952593339 g
- Saturated Fat 0.635303968170516 g
- Serving Size 1 1 Serving (441g)
- Sodium 147.520215568587 mg
- Sugar 5.06724336935959 g
- Trans Fat 0.224734435998225 g
- Calories 96 calories
Step-by-step
- Preheat oven to 400 degrees F. Line a shallow rim baking pan with a silicone baking mat or parchment paper; set aside.
- Toss Brussels sprouts with the 2 Tablespoons oil and salt and place on mat. Roast about 20-30 minutes, stirring several times until lightly browned on outsides and crunchy-tender on insides. Place in bowl; keep warm.
- Meanwhile, using nonstick skillet on medium heat, cook bacon until crisp; remove to paper towel to drain, reserving drippings. Crumble bacon and set aside. Measure the 1/3 cup oil in a pyrex measuring cup and then add 1 Tablespoon bacon drippings to make 7 Tablespoons. Return to skillet, stirring to mix and continue to heat.
- Whisk together the cornstarch, vinegar, sugar, mustard, and lemon pepper in small bowl. Add to skillet, stirring constantly and cooking until mixture begins to bubble and thicken. Stir in bacon, heating well.
- Toss vinaigrette with Brussels sprouts, adding pecans. Transfer to shallow serving dish and serve warm or at room temperature.
Crowding the baking sheet remains the single fastest way to turn Brussels sprouts into a steamed, soggy mess instead of a caramelized side dish. Roasting requires dry heat and adequate air circulation around each halved sprout to develop deep flavor through the Maillard reaction. When the oven is set to 400 degrees Fahrenheit, single-layered brassicas release moisture rapidly and brown without steaming in their own juices.
- Maintain a high oven temperature of 400 degrees Fahrenheit to ensure proper browning on the exterior while keeping the interior tender-crisp.
- Measure fat carefully when combining neutral oil with rendered bacon drippings; replacing all the canola oil with heavy bacon fat will overwhelm the acidity of the seasoned rice vinegar.
- Whisk cornstarch directly into the cold vinegar before heating to prevent lumps from forming in the pan sauce.
- Store roasted sprouts and vinaigrette separately in airtight containers for up to two days if prepping in advance, then reheat gently before tossing together with toasted pecans.
Freezing cooked brassicas damages their cell walls and results in an unpalatable, watery texture upon thawing. Reheating leftover dressed sprouts works best in a skillet over medium heat rather than a microwave, which softens the crunchy pecans and makes the bacon soggy.
