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Sheet-Pan Roasted Brussels Sprouts, Bacon and Shallots

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By Betty Crocker Kitchens
Updated Jun 21, 2018
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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!

Sheet-Pan Roasted Brussels Sprouts, Bacon and Shallots

  • Prep Time 25 min
  • Total 60 min
  • Servings 8
  • Ingredients 8
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Roast uncovered 30 to 35 minutes, stirring after 20 minutes, until Brussels sprouts are fork-tender and bacon is cooked.
  • Step 
    3
    Meanwhile, in small bowl, combine vinegar and brown sugar. Stir with whisk until sugar is dissolved.
  • Step 
    4
    Remove sheet pan from oven. Drizzle with vinegar mixture; toss to coat.

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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