Brussels Sprouts have a bad reputation. Many people claim to hate them after only trying them one time.
Chances are, they didn’t eat them prepared like this:
The first step is to fry about 4-5 strips of bacon.
I cut the bacon into small pieces first, but you can fry them in long strips and then crumble later, if you prefer.
Grab a couple of handfuls of Brussels sprouts and rinse them in a colander.
Cut the stem from each one and then cut in half lengthwise.
Some of the outer leaves will fall off — that’s ok.
The bacon should be nice and crispy by now.
Remove with a slotted spoon and drain on a paper towel.
Remove all but 2-3 Tablespoons of the bacon grease from the pan and save the rest for later — we’re going to need that for the dressing.
Arrange the Brussels sprouts cut side down in a medium-hot pan.
Don’t mess with them.
You want them to get nice and caramelized.
Now you can flip them over.
Add more bacon grease to the pan, if needed.
Go ahead . . . it’s okay.
Calories don’t count when you’re eating Brussels sprouts.
I sprinkled the sprouts with a little salt.
You won’t need much salt since the bacon, bacon grease, and parmesan (we’ll add later) are all salty.
While the other side is getting nice and caramelized, make the mustard dressing.
I made the dressing using ingredients I had on-hand: mustard, honey, apple cider vinegar, and bacon grease.
You can use any interesting mustard for this (grainy, dijon, spicy, etc.) and feel free to play with the vinegar, too.
I started with 2 Tablespoons of mustard, 2 Tablespoons of honey, and 1 teaspoon of apple cider vinegar.
Slowly drizzle in some of the bacon grease while you whisk until it becomes a slightly creamy dressing.
Now taste it.
Does it need more sweet? Add honey. More tang? Add vinegar.
I added a little bit more honey.
By now the Brussels sprouts should be caramelized on both sides.
Add the the bacon pieces:
And then the mustard dressing:
Gently toss everything together.
Turn off the heat and finish the dish with a large handful of Parmesan cheese.
This side dish will pair well with just about anything: beef, chicken, pork, turkey, fish, etc.
Even if you think you dislike Brussels sprouts, please give this recipe a try.
John thought he hated them until he ate them like this.
Brussels Sprouts with Bacon and Mustard Dressing will be a hit at your house, too!
- ~24 Brussels Sprouts
- 4-5 strips of bacon, chopped
- 2 TBS Mustard
- 2 TBS Honey
- 1 tsp Apple cider vinegar
- Bacon grease
- Parmesan cheese
- Fry the bacon.
- When the bacon is cooked, remove with a slotted spoon and drain on a paper towel.
- Wash and dry the Brussels Sprouts.
- Cut the stem from each one and then cut in half lengthwise.
- Remove all but 2-3 Tablespoons of the bacon grease from the pan and save the rest for later.
- Arrange the Brussels sprouts cut side down in the pan.
- Once caramelized, turn the Brussels sprouts over.
- Add a dash of salt.
- While the other side is getting nice and caramelized, make the mustard dressing.
- Whisk together the mustard, honey, and apple cider vinegar.
- Slowly drizzle in some of the bacon grease. Whisk until it becomes a slightly creamy dressing.
- Taste and add more of what it needs. I added a tad more honey.
- When the Brussels sprouts are caramelized on both sides, add the bacon pieces and mustard dressing. Gently stir everything together.
- Turn off the heat and finish the dish with a large handful of Parmesan cheese.