Emulsifier Free Roasted Brussels Sprouts and Bacon Salad
Total time45 min
Prep time15 min
Cook time30 min
4.7(4)
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Learn more →Ingredients
4 servings
- 1 ½ lb brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
- 6 oz thick-cut bacon, cut into ½-inch pieces
- ⅓ cup pecan halves
- 1 oz parmesan, shaved with a vegetable peeler
For the vinaigrette
- 1 medium shallot, finely minced
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the Brussels sprouts cut-side down on a large rimmed baking sheet in a single layer. Drizzle with 2 tbsp of the olive oil, sprinkle with the salt and pepper, and toss to coat, then arrange cut-side down again.
- 2
Roast for 20–25 minutes, without stirring, until the cut sides are deep golden brown and the outer leaves are crisp at the edges.
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