Bacon-Shallot Brussels Sprouts are seared in bacon fat, splashed with sherry wine and seasoned with salt and pepper for a delicious side dish.
Think you don’t like brussels sprouts? Maybe you’ve had the sogged out, boring, mushy kind with no flavor. I’m going to be willing to say these brussels sprouts will change your mind! They are anything but boring with crispy bacon pieces and lots of flavor because they’re fried in bacon fat!
PRO TIP: Make sure to place your brussels sprouts flat side down in the hot bacon fat and leave them there for a minute or two. This will give that nice browned color and caramelized flavor.
It’s also important to generously season with salt and pepper. Always taste test and add more seasoning if needed. I like to use sea salt and cracked black pepper when making my dish extra special.
Ingredients in Bacon-Shallot Brussels Sprouts
- Brussels Sprouts – About 5 cups. Stores have seasonal pre-bagged and these work perfect.
- Bacon – Thick cut peppered bacon adds that extra special flavor, make sure to save the fat.
- Shallot – One large shallot sliced thinly.
- Sherry – Cooking sherry found in the wine aisle adds a sweetness.
- Olive Oil – For drizzling on at the end.
- Salt & Pepper – A generous amount of each.
Make your holiday meal complete with these recipes. Roasted Pork Loin with Apples is perfect for your main entrée and the best thing is it’s ready in an hour. Sourdough Stuffing with Roasted Garlic is packed full of flavor with pockets of Swiss cheese and bacon. Your family will love it! Serve Spiced Acorn Squash to round out your plate. It can be made in the air fryer, which means more room in the oven.
Bacon-Shallot Brussels Spouts
- 5 cups brussels sprouts Cleaned, halved, separate outer leaves from head. These will be cooked separately.
- 4 strips thick cut bacon Cut in lardons (strips).
- 1 large shallot Outer shell removed, thinly sliced.
- 1 tsp. garlic minced
- 1/4 cup cooking sherry
- 2 tbsp. olive oil
- salt and pepper
- Prep brussels spouts by removing stem and any brown outer leaves. Discard these. Cut brussels spouts in half, remove some of the outer leaves and place in a pile, then place head in a different pile. You will cook the leaves and the heads at separate times.
- Place a large pan over medium-high heat. Cook bacon lardons until just crisp. Remove to a paper towel, leaving grease in pan. Add brussels sprouts heads to pan, flat side down so they get nice and browned. Let cook in the bacon grease for 1-2 minutes before turning. Turn and add sliced shallot, cooking another 1-2 minutes. Add cooking sherry and garlic, stirring the brussels spouts around in the pan. Add brussels spouts leaves and olive oil. Continue to cook until tender. Season generously with salt and pepper and mix in cooked bacon lardons.