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Roasted Brussels Sprouts with White Wine Shallot Sauce

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Servings: 4
Author: Hip Foodie Mom


  • 2 lbs. brussels sprouts trimmed and halved
  • 1 ½ to 2 tablespoons extra virgin olive oil
  • Kosher salt and pepper
  • 3 shallots peeled and chopped
  • 5-6 slices bacon chopped
  • ¼ cup entwine Chardonnay wine
  • ½ cup chicken stock
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain Dijon mustard
  • Fresh parsley diced for garnish


  • Preheat oven to 400 degrees and prepare a parchment paper lined baking sheet. Drizzle the extra virgin olive oil over the Brussels sprouts and season with salt and freshly cracked pepper. Toss together and roast the sprouts, cut side down, for 15 to 20 minutes, or until nicely browned.
  • While the sprouts are roasting, cook the shallots and bacon over medium-high heat until the shallots are tender and the bacon has begun to crisp and brown a little, for about 4 to 5 minutes. Deglaze the pan with the entwine Chardonnay and the chicken stock and cook until the shallots and bacon have absorbed more than half of the liquid. Add the Dijon mustard and the whole grain Dijon mustard and mix together until combined.
  • Remove from the heat and mix with the roasted brussels sprouts. Garnish with fresh parsley and serve immediately.