Roasted Brussels Sprouts with Turkey Bacon and Shallots

Yesterday was one of those days that will most certainly make me smile during the middle of my work week when I think about it.  The 60s temperature, clear skies, slight breeze and late afternoon beauty light made an early evening supper with close friends a must. 

Front and center was this side dish, which is much more than that.  These roasted brussels sprouts with turkey bacon and shallots stole the show. Three adults devoured what I was hoping would serve six or create leftovers.  I’ll be doubling this recipe for a larger brussels sprouts loving crew. 

I find roasted brussels sprouts to be the quintessential autumnal treat.  While my family did not traditionally serve them at Thanksgiving, I will most certainly be serving them on Turkey Day.  So consider whether you want to ditch the green bean casserole and serve this instead.

Here is why I like these little mini cabbage wonders.  You can make the turkey bacon and shallots well ahead of time and toss the brussels sprouts with oil, salt and pepper well in advance as well.  This enables you to have the entire side prepped in advance save the cooking part, which is incredibly easy to do after your turkey has left the oven.

Roasted Brussels Sprouts with Turkey Bacon and Shallots

Author: Julie du Pont

Recipe type: Side

Prep time:  5 mins

Cook time:  25 mins

 Total time:  30 mins

Serves: 4-6

Ingredients

• 4-5 cups brussels sprouts
• 1 tsp sea salt, freshly ground
• ½ tsp ground pepper
• 3 tbsp oil
• 4 slices of turkey bacon
• 2 tsp olive oil
• 1 large shallot, finely chopped
• ¼ cup of white wine

Instructions

1. Preheat oven to 425 degrees.
2. Toss brussels sprouts in olive oil and generously salt and pepper.
3. Meanwhile, in a skillet, cook the bacon on medium high heat until browned. Remove from pan and set on a plate. After they have cooled, coarsely chop.
4. Add a little oil (depending upon whether the bacon has left any fat) to the pan and reduce heat to medium. Add the shallots and saute for 10 minutes until slightly browned and soft. Add wine to the pan and saute until wine has evaporated.
5. Remove from heat. (Everything up to this step can be done a few hours in advance.)
6. Roast brussels sprouts in oven for approximately 20 minutes until they begin to brown. Add shallots and bacon to dish and cook for approximately 5 minutes more until browned and charred.
7. Remove from oven and transfer to serving bowl. Serve immediately.

Julie du Pont is a Darien resident, mom and lawyer.  She blogs about food and entertaining at Weekend Table.

Editor's note: This blog post is featured on the "Thanksgiving in Darien" topics page, where you can find Darien Patch's articles, announcements and blog posts on Thanksgiving—including recipes. See also the "Darien Food Blogs" and "Darien Food & Drink" topics page.