From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From Maggie Krupinsky
1/6
Warning0 allergens identified
Crispy Brussels Sprouts With Fried Shallots, Bacon, & Dijon Vinaigrette
Brussels Sprouts
Dijon Vinaigrette
Fried Shallots
1
Set a fine-mesh sieve over a heat-proof bowl. Line a dinner plate with paper towels.
2
Place the shallots in a small saute pan, and pour the oil over the top. Set to medium-low heat, and cook, stirring every once in a while with the tines of a fork to separate the rings. Fry until they are a deep golden brown, 20-25 minutes.
3
Pour the shallots into the strainer to drain, and then transfer to the plate lined with paper towels. Season with salt and let them cool. Reserve the leftover frying oil for the vinaigrette.
Brussels Sprouts
1
Place a sheet pan in the oven, and heat to 450°F. In a medium bowl, toss the brussels sprouts and bacon with the olive oil, salt, and pepper.
2
When the oven is heated, carefully spread the brussels sprouts on the hot sheet pan. Use tongs to place the brussels sprouts cut-side down for max crispiness. Bake for 20-25 minutes, until very browned (these will be crispy on the outside and tender on the inside. If you like fully-crisp brussels sprouts, toss them with a spatula, and bake for another 5-10 minutes).
Dijon Vinaigrette
1
Whisk together the red wine vinegar, garlic, Dijon mustard, and honey. Slowly whisk in the shallot oil until emulsified. Season with salt and pepper.
Assemble
1
Pour half of the Dijon vinaigrette over the hot pan, and toss to coat the brussels sprouts (as you toss, the honey in the dressing will slightly caramelize the brussels sprouts. It's AMAZING). Add more dressing, to taste. Top with the fried shallots, and serve immediately.
My Calorie Intake
Review & Earn
Made this recipe? Review with a photo and earn 250
Level up & unlock free Premium by reviewing recipes!
All Reviews 5.0
M
Maggie Krupinsky
5
This recipe was so good! The Brussels sprouts cooked in the bacon fat which gave them incredible flavor and perfect crispiness. The Dijon vinaigrette added just the right amount of tanginess to balance everything out. Absolutely delicious
Nov 17, 2025
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Dry Your Brussels Sprouts Thoroughly 💧Pat brussels sprouts completely dry with paper towels before roasting—any moisture will steam them instead of creating that coveted crispy, caramelized exterior.
- Reserve Shallot Oil for Maximum Flavor 🧅Save the oil from frying shallots and use it in your vinaigrette for an extra layer of shallot richness that amplifies the overall depth of the dish.
- Render Bacon Fat for Roasting 🥓Cook bacon first and use the rendered fat to toss brussels sprouts before roasting—this infuses savory flavor throughout and enhances crispiness better than olive oil alone.
- Emulsify Your Vinaigrette Properly 🌿Whisk the Dijon mustard with vinegar and garlic first, then slowly drizzle in the reserved shallot oil while whisking constantly to create a stable, creamy emulsion that coats evenly.
- Add Toppings Right Before Serving 🎯Dress the warm brussels sprouts with vinaigrette and add crispy bacon and fried shallots only moments before serving to maintain their textural contrast against the soft sprouts.
Recipe Facts
Diet at a Glance
Gluten Free
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Sunday Table
Check out more Sunday Table content!Browse Sunday Table recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.