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Dylan's Crispy Bacon Brussels with Walnut-Parm Crunch

Dylan Dreyer's Crispy Bacon Brussels with Walnut-Parm Crunch
Williams Sonoma

Chef notes

Thanksgiving is absolutely my favorite holiday. I love to cook and there’s no stressing over gift-giving. It’s all about gathering the family together to enjoy way too much food. And I love seeing green on the table and it reminds me of the season. And It’s just an added bonus when people say to me, "Everything you made was delicious!"

These crispy Brussels are sure to satisfy. They're loaded with flavor, texture and super quick to put together. The best part is that you only need one mixing bowl!

Technique tip: Preheat the sheet pan in oven so Brussels get extra crispy.

Swap option: Omit bacon for a vegetarian side dish.


Brussels sprouts
  • 4 slices bacon
  • 3 pounds Brussels sprouts
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
Walnut-Parm Crunch
  • 1/4 cup panko
  • 1/4 cup coarsely chopped walnuts
  • 2 tablespoons grated Parmesan cheese
  • teaspoons extra virgin olive oil
  • Kosher salt
Citrus-Dijon Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey
  • teaspoons Dijon mustard
  • Kosher salt
To serve
  • Grated lemon zest
  • Grated Parmesan cheese


For the Brussels sprouts:


In a fry pan over medium heat, cook the bacon, turning occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. When the bacon is cool enough to handle, transfer to a cutting board and coarsely chop.


Preheat an oven to 450°F. Line 2 baking sheets with aluminum foil and place in the oven while it is preheating.


Trim the ends and quarter the Brussels sprouts, removing any discolored outer leaves. In a large bowl, toss together the Brussels sprouts, olive oil, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.


Remove the hot baking sheets from the oven and add the Brussels sprouts in a single layer; set the bowl aside. Transfer the sprouts to the oven and roast, stirring halfway through, until the sprouts are nice and crispy, 20-30 minutes.

For the walnut-Parm crunch:


Wipe out the bowl used for the sprouts with a paper towel.


In the bowl, stir together the panko, walnuts, Parmesan, olive oil and 1/4 teaspoon salt. Transfer to a baking sheet. Bake for 3 minutes, then stir and bake for 3 minutes more. Keep a close eye so you don't burn it!

For the citrus-Dijon vinaigrette:

In the same bowl used for the crunch, whisk together the olive oil, vinegar, lemon juice, honey, mustard and 1/4 teaspoon salt.

To serve:

Add the warm Brussels sprouts to the bowl with the vinaigrette and gently toss to combine. Transfer to a shallow serving dish and top with the chopped bacon and walnut-Parm crunch. Sprinkle the lemon zest and Parmesan over the sprouts. Serve warm.