Step 1

Place two sheet pans in the oven and heat to 450°F. In a large bowl, toss the Brussels sprouts, bacon, olive oil, salt, and pepper until everything is well-coated.

Step 2

When the oven is heated, carefully spread the Brussels sprouts evenly between the hot sheet pans. Use tongs to place the Brussels sprouts cut-side down for max crispiness.

Step 3

Bake for 20-25 minutes, tossing halfway through, until the Brussels sprouts are charred on the outside and tender on the inside.

Step 4

While the Brussels sprouts are roasting, make the dressing. Whisk together the red wine vinegar, garlic, Dijon mustard, and honey. Slowly whisk in the shallot oil or olive oil until emulsified. Season with salt and pepper, to taste.

Step 5

Right after the Brussels sprouts come out of the oven, drizzle half of the honey Dijon vinaigrette over the hot pan. Quickly toss to coat the Brussels sprouts. The dressing should thicken slightly and coat the sprouts.

Step 6

Taste and add more dressing, if desired. Top the Brussels sprouts with the fried shallots and serve immediately. Enjoy!