Roasted Brussels Sprouts with Bacon-Walnut Vinaigrette


Preparation info

  • Serves


    • Difficulty


Appears in

The Side Dish Handbook

The Side Dish Handbook

By Tori Ritchie

Published 2015

  • About


  • lb (750 g) brussels sprouts
  • 2 tbsp olive oil
  • Salt and freshly ground pepper
  • 3 slices thick-cut bacon, chopped
  • ½ cup (2 oz/60 g) walnut halves, roughly chopped
  • 2 tbsp maple syrup, preferably grade B
  • 2 tbsp sherry vinegar


    Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

    Using a paring knife, trim off the base of each brussels sprout, then cut lengthwise into quarters. Place the sprout quarters in a bowl, add the oil and a good pinch of salt, and toss the sprouts with your hands until evenly coated. Spread the sprouts in an even layer on the prepared baking sheet and roast until tender and spotted with brown, about 25 minutes.

    While the sprouts are cooking, in a nonstick frying pan, cook the bacon over medium heat, stirring as needed to prevent burning, until almost crisp, about 7 minutes. Stir in the walnuts and then the maple syrup and continue to sauté until the mixture is bubbly, about 2 minutes. Set the pan aside with the ingredients in it.

    When the brussels sprouts are ready, transfer them to a serving bowl. Return the frying pan to medium-high heat, and when mixture starts to sizzle, stir in the vinegar and let cook until bubbly, about 10 seconds. Pour the bacon mixture over the sprouts, carefully scraping every bit from the pan into the bowl. Season with lots of pepper, then toss well and serve right away.