Brussels Sprouts with Peppered Bacon
Prep time
Cook time
Total time
This recipe includes a reduced red wine vinegar vinaigrette, but a regular vinaigrette can be substituted.
Recipe type: Vegetable Side Dish
Serves: 6
  • ¾ cup red wine vinegar
  • 1 large garlic clove
  • ½ teaspoon fresh thyme leaves [1/4 teaspoon dried]
  • ½ teaspoon kosher salt
  • 8-10 grinds fresh black pepper
  • ⅓ cup olive oil
  • 4 slices thick cut peppered bacon
  • 1 large onion, peeled and cut in a very large dice
  • 2 pound of Brussels sprouts, cleaned and halved
  • ½ teaspoon kosher salt
  1. In a small sauce pan, over medium heat, simmer the red wine vinegar, until it reduces to about ¼ cup, and cool slightly.
  2. Use a microplane grater to grate the garlic clove into a small, deep bowl.
  3. Add the salt, pepper, thyme leaves and vinegar, and whisk until the salt is dissolved.
  4. Slowly whisk in the olive oil until you have a nicely emulsified mixture. Set aside at room temperature. This can be done several hours ahead.
  5. Cut the bacon into 1 inch long pieces, and place in a cold saute pan.
  6. Saute the bacon over medium heat for about 5 minutes - until it starts to render a good amount of fat.
  7. Line a large baking sheet with parchment paper and preheat the oven 425ยบ
  8. Using a slotted spoon, remove the bacon from the rendered drippings to the baking sheet. Reserve the drippings.
  9. Add the cut up onion and the prepared sprouts to the sheet pan, and stir to combine. Sprinkle with the salt, and some fresh pepper if you like. Drizzle with a couple tablespoons of the reserved bacon drippings.
  10. Spread everything evenly in the pan, taking care to place the sprouts cut side down, so that they have a chance to get nicely browned.
  11. Roast in the oven for about 20 minutes, taking them out half way through to stir things up a bit and make sure nothing is burning. They are done when the onions are well cooked, and the sprouts are browned and no longer firm. If you aren't sure, taste one to see if they are as done as you like, and roast a bit more if they aren't.
  12. Remove to a shallow serving bowl, stir up the vinaigrette a bit, and spoon evenly over the vegetables and bacon. You may have some vinaigrette left over, which can be stored in the fridge. Serve warm, refrigerate leftovers.
Recipe by The Creekside Cook at