Sheet-Pan Roasted Brussels Sprouts, Bacon and Shallots
Updated Jun 21, 2018
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
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
-
Step1Heat 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.
-
Step2Roast uncovered 30 to 35 minutes, stirring after 20 minutes, until Brussels sprouts are fork-tender and bacon is cooked.
-
Step3Meanwhile, in small bowl, combine vinegar and brown sugar. Stir with whisk until sugar is dissolved.
-
Step4Remove 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
1Tips from the Betty Crocker Kitchens
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