A beloved side, roasted Brussels sprouts with hot bacon vinaigrette is full of flavor and surprisingly easy to make. Crisped Brussels tossed in a warm, savory bacon dressing and finished with roasted pepitas deliver perfect texture and taste.
Bacon and Brussels are a matchmaking win.
This dish is cozy, crunchy and an ideal accompaniment for dinner.
Roasted until caramelized and crisp, the Brussels are then drizzled with a warm bacon vinaigrette and sprinkled with roasted, salted pepitas for extra crunch. It’s a standout side for Thanksgiving or an easy addition to tonight’s meal.
The hot bacon dressing is a family favorite — a simple, flavorful vinaigrette made right in the pan after cooking bacon. It brightens leafy salads like spinach and caprese and shines drizzled over roasted vegetables. With Dijon, a touch of brown sugar, vinegar and bacon fat, it’s savory, tangy and irresistible.
Drizzled over caramelized Brussels, it creates true flavor fireworks.
This comes together easily:
Roast halved Brussels sprouts with large pieces of red onion until both are golden and crispy around the edges.
While the vegetables roast, make the hot bacon vinaigrette: cook diced bacon, reserve a couple of tablespoons of the rendered fat, then whisk the garlic, vinegar, brown sugar and Dijon in the warm pan until the sugar dissolves and the dressing slightly emulsifies.
When the Brussels are done, transfer them to a serving bowl and spoon the hot bacon dressing over them, along with the crispy bacon pieces. Finish with roasted pepitas for a salty, crunchy contrast.
The result is super crunchy, deeply savory and utterly mouthwatering.
All the texture and flavor you want for the season.
This dish delivers crunch for texture lovers and a rich, savory profile that pairs well with roasted meats, holiday meals or a cozy weeknight dinner.
Below is a clear, easy recipe for Roasted Brussels Sprouts with Hot Bacon Vinaigrette.
Roasted Brussels Sprouts with Hot Bacon Dressing
Roasted Brussels Sprouts with Hot Bacon Vinaigrette
Ingredients
- 2 pounds brussels sprouts, stems removed and halved
- 1 red onion, chopped
- 1 to 2 tablespoons olive oil
- kosher salt and pepper
- ¼ cup roasted, salted pepitas
Hot Bacon Dressing
- 4 slices bacon, diced
- 2 to 3 tablespoons bacon fat (reserved)
- 1 garlic clove, minced
- 3 tablespoons red wine or apple cider vinegar
- 2 teaspoons brown sugar
- 1 teaspoon Dijon mustard
- kosher salt and pepper
Instructions
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Preheat the oven to 425°F (220°C).
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Toss the halved Brussels sprouts and chopped red onion with olive oil in a bowl until evenly coated. Season with kosher salt and pepper.
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Spread the vegetables in a single layer on a sheet pan and roast for 20 to 25 minutes, turning once or twice, until caramelized and crisp.
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Remove from the oven, drizzle with the hot bacon dressing, sprinkle with roasted pepitas and serve.
Hot Bacon Dressing
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In a skillet over medium heat, cook the diced bacon until the fat renders and the bacon is crispy. Remove the bacon with a slotted spoon and drain on paper towels.
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Leave 2 to 3 tablespoons of bacon fat in the pan over medium-low heat. Add the minced garlic, vinegar, brown sugar and Dijon mustard. Whisk constantly until the sugar dissolves and the mixture slightly emulsifies.
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Season with a pinch of salt and pepper, stir the crumbled bacon back into the dressing and pour over the roasted Brussels.
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