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overhead view of brussel sprouts with bacon and sherry vinaigrette in white bowl
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Brussel sprouts with bacon and sherry vinaigrette

Brussel sprouts with bacon and sherry vinaigrette is an easy side dish recipe, making this a perfect addition to any holiday dinner.
Course Side Dish
Cuisine American, Christmas, Holiday, Thanksgiving
Keyword bacon, Brussel sprouts, sherry vinaigrette
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 8 servings
Calories 303kcal
Author Katie Beck

Equipment

  • saute pan

Ingredients

  • 2 pounds Brussels sprouts bottoms removed, cut in half
  • ½ lb bacon cut into 1-inch pieces
  • 1 yellow onion thinly sliced
  • 3 tablespoon butter
  • 2 green apples cored and diced
  • 3 fresh thyme sprigs
  • Freshly ground black pepper
  • Kosher salt

Sherry-Dijon Vinaigrette

  • ¼ cup neutral oil vegetable, avocado or canola
  • ½ cup of extra-virgin olive oil
  • ¼ cup sherry vinegar
  • 2 tablespoon grainy dijon mustard
  • Salt and freshly ground black pepper

Instructions

For the brussel srputs

  • In a large pan over medium-high heat, add the cut up bacon and cook until crispy and the bacon gives off most of it's fat. Remove the bacon from pan with a slotted spoon.
  • Add the onions to the pan and lightly salt and cook until caramelized and sweet. Add two tablespoons of the butter, and when it melts, add the apple chunks and thyme sprigs. Toss to coat and cook for about two minutes and add some pepper.
  • Add the Brussels sprouts to the apples. Season with salt and pepper, and saute about five mins to get some color on the outside of the sprouts, stirring occasionally. Add about 1-2 tablespoons (you don't have to measure or be exact, you just want a little) of water and the last tablespoon of butter. You want to get a little steam action going, cover and steam for about 7-10 minutes.
  • Remove the lid and continue cooking until the water is evaporated and the brussels sprouts are caramelized.
  • Remove the thyme sprigs and discard. Drizzle half the sherry vinaigrette onto the sprouts and toss to combine. S
  • Spoon into a serving dish, and sprinkle the bacon on top (this ensures it stays crispy). Serve the remaining sherry vinaigrette alongside.

To make the sherry vinaigrette

  • Whisk all ingredients together and season with salt and pepper.
  • Drizzle sprouts with ⅔ of the vinaigrette and save the rest to pass at the table.

Notes

Brussel sprouts with bacon can be made and assembled earlier in the day you are serving. Spoon into a baking dish (one that can double as a serving dish preferably), and set aside. When ready to serve, throw the dish in the oven to rewarm for a few minutes. Then sprinkle the bacon on top when ready to serve. 
Leftover can be reheated in the oven in a baking dish.
The sherry vinaigrette can be made up to three days ahead of time. Whisk or shake (if you you keep in a covered jar) to recombine the vinaigrette before using.
Leftover vinaigrette will last about 10 days in the fridge, and is great served on a salad.

Nutrition

Calories: 303kcal | Carbohydrates: 20g | Fat: 20g