Crispy Brussels Sprouts with Bacon & Creamy Mustard Sauce: Your New Veggie Obsession
Hey there, kitchen friends! Wyatt Porter here, back with a recipe that’ll flip everything you thought about Brussels sprouts upside down. Let’s be real – these little cabbage cousins get a bad rap. Too many folks remember them as mushy, bitter orbs from sad cafeteria trays. But honey, when you roast ’em until they’re crispy-edged and golden, toss ’em with smoky bacon, and drench ’em in a velvety mustard cream sauce? Magic happens. This ain’t your grandma’s boiled sprouts (sorry, Nana!).
This dish is my love letter to humble ingredients done right – rustic enough for Tuesday tacos but fancy enough for holiday tables. Inspired by my granddad’s garden (more on that soon!), it balances earthy, smoky, tangy, and creamy in every bite. And the best part? You don’t need chef skills or fancy gear. Just a sheet pan, a skillet, and about 35 minutes. Whether you’re cooking for picky eaters, impressing date night, or just treating yo’self, these sprouts deliver big flavor with minimal fuss. So grab your favorite wooden spoon – we’re about to turn these underdogs into rockstars!
Granddad’s Garden & My First Sprout Epiphany
PrintCrispy Brussels Sprouts with Bacon & Creamy Mustard Sauce
These Brussels sprouts will make a believer out of anyone. Inspired by my grandfather, who grew them in his garden every fall, this dish is a little rustic, a little refined. The crispy edges, smoky bacon, and velvety mustard cream bring bold flavor to the humble sprout. Whether you’re serving them up for guests or just treating yourself, this side dish is anything but ordinary.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35mins
- Yield: 4 1x
Ingredients
1 lb Brussels sprouts, halved
4 slices thick-cut bacon, chopped
1 tbsp olive oil
Salt & black pepper to taste
1/2 cup heavy cream
1 tbsp Dijon mustard
1 tsp whole grain mustard
Fresh parsley for garnish
Instructions
Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes until golden and crispy.
Meanwhile, cook bacon in a skillet until crisp. Drain on paper towels.
In the same skillet, lower heat and stir in cream, Dijon, and whole grain mustard. Simmer 3–4 minutes until thickened.
Toss roasted sprouts with bacon and drizzle with mustard sauce.
Garnish with parsley and serve warm.
Notes
Rich in fiber, flavor, and indulgent satisfaction
Perfect as a side or a main dish with crusty bread—this is comfort food that still feels fresh.
Nutrition
- Calories: 320
Picture this: Fall in Kentucky, circa 1998. I’m 10 years old, knee-deep in frost-kissed dirt in my granddad’s garden, complaining about harvesting “stinky mini-cabbages.” He just chuckled, snapping sprouts off thick stalks like green pearls. “Wyatt,” he said, “most folks ruin ’em by boiling the life out. Roast ’em hot and fast – makes ’em taste like candy.” Skeptical, I watched him toss them with bacon grease (his secret weapon) and blast them in his ancient oven. The smell alone – caramelized edges meeting smoky pork – made my mouth water. That first crispy bite? Revelation! They were nutty, sweet, and utterly addictive. Granddad winked: “Told ya. Never judge a sprout by its reputation.” Thirty years later, I’ve jazzed up his method with that luscious mustard sauce, but every time I make these, I’m back in that garden, dirt under my nails and wonder in my eyes. Some flavors just stick with you.
Gathering Your Flavor Arsenal
Simple ingredients, big impact! Here’s what you’ll need (and why):
- 1 lb Brussels sprouts, halved – Pick firm, bright-green heads. Pro tip: Size matters! Golf-ball-sized cook evenly. Giant ones? Quarter ’em. Swap: Broccoli florets work in a pinch!
- 4 slices thick-cut bacon, chopped – The smoky backbone. Chef insight: Fat = flavor! Save that rendered gold for roasting veggies or eggs. Swap: Pancetta or turkey bacon (add ½ tsp smoked paprika if using turkey).
- 1 tbsp olive oil – Helps crisp those sprouts. Pro tip: Bacon fat from cooking works beautifully too!
- Salt & black pepper to taste – Season in layers! Salt before roasting and after saucing.
- ½ cup heavy cream – Creates silky luxury. Swap: Half-and-half for lightness (sauce will be thinner).
- 1 tbsp Dijon mustard – Tangy depth. Chef insight: The vinegar cuts richness. No sub here – it’s essential!
- 1 tsp whole grain mustard – Texture and pop! Swap: More Dijon if needed, but you’ll miss those fun little seeds.
- Fresh parsley for garnish – Color and freshness! Pro tip: Chives or thyme work great too.
Let’s Get Cooking: Crispy, Creamy Magic in 5 Steps
Ready to transform these sprouts? Follow along – I’ve packed each step with pro hacks!
Step 1: Oven Prep is Key
Preheat your oven to 400°F (200°C). This high heat is non-negotiable for crispy sprouts! While it heats, halve your sprouts. Chef hack: Toss ’em in a bowl with olive oil, salt, and pepper. Use your hands – massaging ensures every nook gets coated. Feeling fancy? Add a pinch of garlic powder or red pepper flakes!
Step 2: Roast Like a Boss
Spread sprouts cut-side down on a baking sheet. CRITICAL TIP: Don’t crowd the pan! Give ’em space or they’ll steam instead of crisp. Use two sheets if needed. Roast 20-25 mins until edges are deep brown and crispy. Shake the pan halfway – no flipping needed! Watch for: Tiny loose leaves that turn into addictive “sprout chips.” Consider them cook’s treats!
Step 3: Bacon Time!
While sprouts roast, chop bacon into ½-inch bits. Cook in a skillet over medium heat until crispy (8-10 mins). Pro move: Start with a cold pan – it renders fat evenly. Drain bacon on paper towels but LEAVE 1 tbsp of glorious drippings in the skillet. That liquid gold = flavor base for your sauce!
Step 4: Sauce Sorcery
Lower heat to medium-low. To the bacon drippings, add cream, Dijon, and whole grain mustard. Chef hack: Whisk constantly for 3-4 mins! It’ll bubble and thicken into a velvety, pale-yellow sauce. Too thick? Splash in 1 tsp water or broth. Too thin? Simmer 1 more minute. Taste! Need more tang? Add extra ½ tsp Dijon.
Step 5: The Grand Finale
Toss roasted sprouts and crispy bacon in a big bowl. Drizzle with warm mustard sauce. Gently fold – don’t massacre those crispy edges! Pro tip: Plate immediately while sauce is luxuriously fluid. Garnish with parsley. Cue the applause!
How to Serve These Bad Boys
Presentation matters, y’all! Pile sprouts high on a warm platter or rustic board. Let that creamy sauce pool invitingly at the base. Sprinkle extra bacon and parsley on top for “Instagram wow.” Pairings? Absolute perfection with: Pan-seared steak, roast chicken, or lemony grilled salmon. Vegetarian main? Fold in roasted chickpeas and serve over polenta. For game day, serve in mini cast irons with crusty bread for dipping – that sauce is liquid gold! Pro tip: Warm your plates first. Cold plates = sad, lukewarm sprouts.
Mix It Up! 5 Flavor Twists
This recipe is your playground! Try these riffs:
- Maple-Balsamic Glaze: Swap mustard sauce for 2 tbsp each maple syrup + balsamic vinegar simmered with bacon drippings.
- Vegetarian Power: Skip bacon. Roast sprouts with 1 tbsp smoked paprika + 2 tbsp nutritional yeast. Sauce stays!
- Nutty Crunch: Add ⅓ cup toasted pecans or walnuts when tossing with sauce.
- Apple & Gouda: Toss in ½ cup diced apples and ¼ cup shredded smoked Gouda post-roasting.
- Spicy ’n Sweet: Add 1 minced jalapeño to roasting pan + 1 tbsp honey to mustard sauce.
Wyatt’s Whispered Secrets
This recipe’s evolved since Granddad’s bacon-grease days! My “aha” moment? Adding whole grain mustard for texture after I accidentally dumped it in instead of Dijon (oops – happy accidents!). Now, I make double sauce because my family fights over it. True story: Once subbed blue cheese for mustard – don’t recommend unless you’re into funky chaos! Storage tip: Leftover sprouts lose crispness but make killer frittata add-ins or pasta toss-ins. Final confession: I’ve been known to eat this straight from the pan… bacon garnish first, obviously.
Your Sprout Questions, Answered!
Q: Why are my sprouts soggy instead of crispy?
A: Three culprits! 1) Overcrowded pan (spread ’em out!). 2) Not roasting hot enough (check oven temp with a thermometer). 3) Skipping the cut-side-down step – it creates caramelized crust!
Q: Can I prep this ahead?
A: Partially! Roast sprouts + cook bacon up to 24 hours ahead. Store separately in fridge. Reheat sprouts at 400°F for 5-8 mins before saucing. Make sauce fresh – it only takes 4 mins!
Q: Help! My mustard sauce looks curdled.
A: Too high heat breaks cream. Remove from burner immediately; whisk in 1 tsp cold butter or cream. If slightly grainy, blend briefly with immersion blender. Still funky? Whisk in 1 tbsp sour cream to smooth it out.
Q: Frozen sprouts? Yay or nay?
A: Fresh is best for crispiness, but in a pinch? Thaw frozen sprouts completely. Pat DRY (critical!). Toss with extra ½ tbsp oil + 1 tbsp cornstarch before roasting. They’ll be softer but still tasty!
Nutritional Highlights (Because Balance!)
Serves: 4 | Prep: 10 mins | Cook: 25 mins | Calories: ~320/serving
While indulgent, these sprouts pack perks! Brussels are fiber superheroes (4g/serving!) and rich in vitamins C & K. Bacon adds protein, but for lighter versions, use turkey bacon or halve it. Sauce is decadent – balance it with lean mains. Remember: Food is joy first, fuel second!
Final Thoughts
If you’ve ever doubted the power of Brussels sprouts, this dish is your delicious wake-up call. It’s got all the textures and flavors we crave—crispy, creamy, smoky, tangy—wrapped into one wildly satisfying side. Whether you’re channeling your inner Sunday dinner chef or just trying to jazz up a Tuesday, these sprouts bring big, comforting energy with just enough flair to feel special. And let’s be real—any veggie that can convert skeptics and inspire family squabbles over who gets the last bite? That’s a keeper in my book. So next time you see those humble green orbs at the market, grab ’em with pride—and roast ’em like a boss. Granddad would be proud.