Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette

TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 1/2 pounds Brussels sprouts, halved
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 8 ounces slab bacon, cut into lardoons
  • 1/2 cup walnuts, coarsely chopped
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Directions

Preheat the oven to 450 degrees F.

Toss the Brussels sprouts with 2 tablespoons of the oil and sprinkle with salt and pepper on a rimmed baking sheet. Spread the Brussels sprouts out on the baking sheet and roast, stirring once or twice during the cooking process, until tender and charred in spots, 35 to 40 minutes.

Meanwhile, add the bacon to a medium saute pan and render over medium heat, 1 to 2 minutes. Add the remaining 1 tablespoon oil, the walnuts, garlic, shallots and a pinch of salt. Cook until the bacon is crispy, being careful not to burn the walnuts. Stir in the vinegar, honey and mustard with a fork. Whisk into the bacon fat until emulsified. Taste and season with salt and pepper.

Transfer the Brussels sprouts to a large mixing bowl, add the bacon mixture and toss well. Serve.

Notes

Cook's Note: The Brussels sprouts and bacon mixture can be made up to 4 hours ahead and kept at room temperature. Rewarm the Brussels sprouts before serving.

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5

Newest Ratings and Reviews

Read all 14 reviews

  • on January 07, 2013

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    We loved this! The non brussels sprout eaters scarffed it down.

    people found this review Helpful.
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  • on January 06, 2013

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    I did use turkey bacon instead of regular bacon to make it healtier. This recipe is awesome. My husband love it . Thanks Michael. :

    people found this review Helpful.
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  • on November 27, 2012

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    When I saw Symon make this it looked delicious and I decided to cook it. The dish was scrumptious. I am not much of a cook, this was simple and amazing. Thanks Symon.

    people found this review Helpful.
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