SHEET-PAN ROASTED BRUSSELS SPROUTS, BACON AND SHALLOTS

Sheet-Pan Roasted Brussels Sprouts, Bacon and Shallots image

Easy and just the right amount of sophisticated, this spin on Brussels sprouts features shallots and bacon, plus a flavor boost from vinegar and brown sugar make this side dish unforgettable. There will be no upturned noses when you serve these Brussels sprouts!

Provided by By Betty Crocker Kitchens

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

2 1/2 lb Brussels sprouts, trimmed, halved (8 1/2 cups)
5 medium shallots, thinly sliced (1 1/4 cups)
6 slices thick-cut bacon, chopped
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cider vinegar
2 teaspoons packed brown sugar

Steps:

Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Place Brussels sprouts, shallots and bacon on sheet pan. Drizzle with oil, salt and pepper; toss to coat.
Roast uncovered 30 to 35 minutes, stirring after 20 minutes, until Brussels sprouts are fork-tender and bacon is cooked.
Meanwhile, in small bowl, combine vinegar and brown sugar. Stir with whisk until sugar is dissolved.
Remove sheet pan from oven. Drizzle with vinegar mixture; toss to coat.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 5 mg, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 6 g, TransFat 0 g