Roasted Brussels Sprouts with Bacon Dijon Vinaigrette

Hop on the roasted brussels sprouts trend with this Roasted Brussels Sprouts with Bacon Dijon Vinaigrette. Use this vinaigrette one any vegetable you want!

Photo by Caroline R.
Adapted from blog.kitchenaid.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from blog.kitchenaid.com

Ingredients

  • 8

    cups brussels sprouts, stem trimmed

  • 2

    tablespoons olive oil

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon pepper

  • Bacon Dijon vinaigrette (recipe below)

  • 1/4

    cup chopped parsley, garnish

  • BACON DIJON VINAIGRETTE

  • 6

    slices bacon, thinly sliced

  • 2

    tablespoons olive oil

  • 2

    tablespoons lemon juice

  • 2

    tablespoons Dijon mustard

  • 2

    tablespoons pure maple syrup

  • 1

    clove minced garlic

  • Salt

  • Pepper

Directions

Pre-heat oven to 350 degrees Fahrenheit and line baking sheet with foil. Cut larger Brussels sprouts into quarters and halve the smaller ones. Place in a medium bowl and drizzle with olive oil, salt and pepper; toss well to coat. Scatter brussels on baking sheet and roast for 30 minutes or until nicely browned, tossing once at the 15 minute mark. While brussels are baking, begin preparing Bacon Dijon vinaigrette. Start by cooking bacon in a medium skillet over medium-high heat until crisp. Remove from pan and set aside to drain on plate lined with paper towel. In a small bowl, combine all remaining vinaigrette ingredients: olive oil, lemon juice, Dijon, maple syrup and minced garlic. Using the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender whisk attachment, emulsify vinaigrette until smooth and creamy. Remove roasted Brussels sprouts from the pan and place in a large bowl. Toss well with vinaigrette and add cooked bacon. Check for seasoning and adjust accordingly. Garnish with fresh parsley before serving. Note: Dish can be served warm or room temperature. Vinaigrette can be made up to 2 days in advance. Add cooked bacon before serving.

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