Crispy roasted Brussels sprouts are one of my favorite winter vegetables. This recipe gets an upgrade from crispy bacon and sweet shallot. A splash of vinegar stirred in at the end brightens everything. This recipe is perfect for winter holidays—make a double batch because they go fast!
Preheat the oven to 400°F. Place the Brussels sprouts, bacon, and shallots on a rimmed sheet pan. Drizzle with the olive oil and season generously with salt and pepper. Toss to coat.
Substitution tip: Pecans can be expensive, but you can usually find smaller bags in the baking aisle. You can also substitute walnuts or omit the nuts.
Roast for 35 minutes until the Brussels sprouts are tender. Stir in the pecans and vinegar.
Notes
Substitution tip: Pecans can be expensive, but you can usually find smaller bags in the baking aisle. You can also substitute walnuts or omit the nuts.DAIRY-FREE, GLUTEN-FREEReprinted with permission of the publisher.