Pan Roasted Brussel Sprouts with Bacon & Shallot

(Adapted from Food 52)



2 pounds brussel sprouts, trimmed & halved

3-4 strips of clean bacon, cut into thin strips

5 shallots, julienned

2 tablespoon maple syrup

1/4 cup apple cider vinegar

sea salt & pepper to taste

2 tablespoons olive or grapeseed oil


  • Preheat oven to 400.

  • In a very large skillet, preferably cast iron, cook bacon over med-low heat until crispy. Remove with slotted spoon and reserve.

  • Add oil and saute shallots until soft and beginning to caramelize. Remove with slotted spoon and reserve with bacon.

  • Increase heat to med & add brussel sprouts to skillet, having as many with the cut side down as possible. Allow to cook for 3 min, transfer to oven & roast for about 15 minutes, until tender.

  • Remove brussel sprouts from skillet. Add vinegar and maple syrup and cook until reduced by half and syrupy. Toss with brussel sprouts, bacon, and shallots. Season to taste with salt & pepper, serve.