Michael Symon’s recipe for Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette is one of my new favorite sides. I made it for Easter dinner this year and everyone in my family loved it. I’ve been thinking about it since then and made it last night. I made it as a side to a pork tenderloin dish, but I could seriously eat this as a meal on its own. Brussels Sprouts are so delicious simply roasted in the oven, but the saltiness of the bacon, the tartness from the vinegar and the crunch from the walnuts are perfect in this dish.
Roasted Brussels Sprouts with Bacon, Mustard and Walnut Vinaigrette
- 1 1/2 pounds Brussels sprouts, halved
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 8 ounces slab bacon, cut into lardoons
- 1/2 cup walnuts, coarsely chopped
- 2 cloves garlic, sliced
- 2 shallots, sliced
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon grainy mustard
Preheat the oven to 450 degrees F.
Toss the Brussels sprouts with 2 tablespoons of the oil and sprinkle with salt and pepper on a rimmed baking sheet. Spread the Brussels sprouts out on the baking sheet and roast, stirring once or twice during the cooking process, until tender and charred in spots, 35 to 40 minutes.
Meanwhile, add the bacon to a medium saute pan and render over medium heat, 1 to 2 minutes. Add the remaining 1 tablespoon oil, the walnuts, garlic, shallots and a pinch of salt. Cook until the bacon is crispy, being careful not to burn the walnuts. Stir in the vinegar, honey and mustard with a fork. Whisk into the bacon fat until emulsified. Taste and season with salt and pepper.
Transfer the Brussels sprouts to a large mixing bowl, add the bacon mixture and toss well. Serve.