Beauty shot of Molly Yeh's Crispy Roasted Brussels Sprouts, as seen on Girl Meets Farm Season 12.
Recipe courtesy of Molly Yeh

Crispy Roasted Brussels Sprouts

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
Molly first made these Brussels sprouts for Nick’s parents when Molly and Nick first started dating. They were a smashing success because Roger, Nick’s father, ate all the Brussels sprouts and he had never liked Brussels sprouts before.


Brussels Sprouts:

Mustard Vinaigrette:


  1. To make the Brussels sprouts: Arrange an oven rack in the upper third position. Preheat the oven to 450 degrees F.
  2. In a large cast-iron pan, add the bacon in a single layer. Turn the heat to medium and cook until the bacon is rendered and crispy, about 5 minutes per side. Remove to a wire rack to cool. Then roughly chop. Set aside.
  3. In the same pan used to cook the bacon, remove all but 1 tablespoon of the bacon fat. Then add enough olive oil to coat the bottom of the pan. Once the oil is hot and shimmering, carefully place the Brussels sprouts, cut-side down into the pan. Leave them undisturbed for 3 to 4 minutes until dark brown and slightly charred. Flip them over, season with salt and then place the pan into the oven to roast for 12 to 14 minutes.
  4. Meanwhile, make the vinaigrette.
  5. To make the vinaigrette: In a small mixing bowl, whisk together the mustard, maple syrup, sherry vinegar and garlic. Add the olive oil and whisk until emulsified. Season with salt and pepper. Set aside.
  6. Remove the Brussels sprouts from the oven. Immediately pour the vinaigrette over the roasted sprouts to warm (be careful of splatter). Add the bacon, dried cherries, almonds and parsley. Toss to combine. Serve immediately, while hot.