Serves 12


  • 3 pounds Brussels sprouts, trimmed and halved
  • ½ cup plus 3 Tbsp. extra-virgin olive oil, divided
  • 2 tsp. kosher salt, divided
  • 4 slices thick-cut bacon (about 6 ounces), cut into ¼ pieces
  • ½ cup red wine vinegar
  • ¼ cup honey
  • 4 garlic cloves
  • ½ jalapeño, stemmed and roughly chopped (seeds removed if you’d like)
  • ¼ cup finely chopped flat-leaf parsley
  • 1 large shallot, finely chopped (about 3 Tbsp.)


    Total time: 45 minutes

    Preheat oven to 400°. In a large bowl, toss Brussels sprouts with 3 Tbsp. oil and 1½ tsp. salt. Arrange cut-side down on two large rimmed baking sheets and roast, rotating trays and stirring once or twice, until deep golden brown and tender, about 25 minutes.

    While Brussels sprouts are roasting, cook bacon in a large skillet over medium heat until just crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate and set aside. Meanwhile, using a blender, puree vinegar, honey, garlic, jalapeño, and remaining ½ tsp. salt until smooth. With the motor running, drizzle in remaining ½ cup oil to make a dressing.

    In a large bowl, toss hot Brussels sprouts with parsley, shallot, reserved bacon, and dressing.

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