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A favorite side dish, brussels sprouts with hot bacon dressing, is incredibly flavorful and simple to make. Roasted brussels with a delicious warm bacon vinaigrette is a dream. Top with roasted pepitas for even more crunch!
Bacon and brussels are just meant to be.
This brussels sprouts dish is cozy and crunchy and an ideal dinner complement.
Brussels sprouts are roasted until caramely and crunchy, then drizzled with a warm bacon vinaigrette and topped with crunchy roasted pepitas. It’s a perfect side dish to serve on Thanksgiving but also an incredible one that you can make for dinner tonight.
The best kind!
This hot bacon dressing is one of the first recipes I ever shared here on the blog. It’s a dressing that my grandma LOVED and that my mom still loves. It’s wonderful for very specific salads (spinach! caprese!) and it tastes fabulous. A little dijon, lots of spices, rich bacon… oh it is a dream!
So when you drizzle it over something like brussels sprouts, there are fireworks. Flavor fireworks!
This is how easy it comes together:
I roast brussels with big chunks of red onion until both are toasty and golden.
While those roast, I whisk together the bacon vinaigrette. It’s simple! Cook some diced bacon, reserve the fat and make a vinaigrette right there in the warm pan. YUM.
When the brussels are finished, drizzle the vinaigrette over the top. The dressing AND the bacon in the dressing.
Sprinkle on some roasted, salted pepitas and you’re good to go!
OH MY YUM.
This is so super crunchy. If you’re a texture person like me and you crave crunch, this will be right up your alley.
It’s also incredibly savory and mouth-watering good.
All the texture, flavor and goodness we love during the season.
Roasted Brussels Sprouts with Hot Bacon Dressing
Roasted Brussels Sprouts with Hot Bacon Vinaigrette
A favorite side dish, brussels sprouts with hot bacon dressing, is incredibly flavorful and simple to make. Roasted brussels with a delicious warm bacon vinaigrette is a dream. Top with roasted pepitas for even more crunch!
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Preheat the oven to 425 degrees F.
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Place the brussels sprouts and onions in a bowl. Drizzle on the olive oil and toss well so everything is coated.
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Spread the brussels/onion out on a sheet pan. Season all over with salt and pepper. Roast for 20 to 25 minutes, toss once or twice during cook time.
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Remove the pan from the oven. Drizzle the hot bacon dressing over the brussels sprouts. Sprinkle on the pepitas and serve!
hot bacon dressing
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Heat a skillet over medium heat and add the bacon. Cook, stirring often, until the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and place it on a paper towel to remove excess grease.
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Keep 2 to 3 tablespoons of bacon fat in the pan over medium-low heat. Add the minced garlic, vinegar, sugar and mustard. Whisk constantly until the sugar has dissolved and the dressing slightly emulsifies.
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Add a pinch of salt and pepper to season. Add the crumbled bacon back into the dressing and serve over the brussels sprouts.
Crunch city.