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
Preparation
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.
