If you’re a fan of rich, flavorful side dishes, this Crispy Brussels Sprouts with Bacon and Creamy Mustard Sauce is going to be your new favorite. Roasted brussels sprouts develop a caramelized crunch that pairs perfectly with the savory bite of crispy bacon and a luscious, tangy mustard sauce. This dish is ideal for cozy dinners, holiday meals, or whenever you need a hearty, crowd-pleasing side.
Why This Recipe is Perfect for You
This dish is perfect for anyone who enjoys a flavorful, satisfying side that elevates a simple vegetable into something extraordinary. The combination of roasted brussels sprouts and crispy bacon with the creamy mustard sauce creates a delicious blend of textures and flavors. It’s easy to make, and with just a few basic ingredients, you’ll have a decadent, restaurant-worthy side dish ready to serve.
Ingredients:
- 1½ pounds brussels sprouts, trimmed and quartered
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 strips bacon, cut into 1-inch pieces
- 2 tablespoons butter
- 1 small onion, diced
- 1 clove garlic, chopped
- 2 tablespoons flour
- 1 cup milk or cream
- 2 tablespoons grainy mustard
- 1 tablespoon white miso (optional)
- ½ cup Parmigiano Reggiano cheese, grated
- Salt and pepper, to taste
Instructions:
1. Roast the Brussels Sprouts
Preheat your oven to 400°F (200°C). Toss the quartered brussels sprouts with olive oil, salt, and pepper in a large bowl. Spread the sprouts in a single layer on a baking sheet and roast for 20-30 minutes, flipping halfway through. You want them to be golden brown and crispy on the outside.
2. Cook the Bacon
While the brussels sprouts are roasting, heat a skillet over medium heat and cook the bacon pieces until they’re crispy. Once done, remove the bacon from the pan and set it aside. Drain all but 1 tablespoon of the bacon grease to retain the flavor for the sauce.
3. Sauté the Onions and Garlic
In the same skillet with the bacon grease, add butter and let it melt. Add the diced onion and sauté for 5-7 minutes until the onion becomes tender. Stir in the garlic and cook for about 1 minute, until fragrant.
4. Make the Creamy Mustard Sauce
Sprinkle the flour over the onions and garlic, stirring to combine. Cook the flour for about 1 minute, just until it begins to brown. Gradually whisk in the milk (or cream), then add the grainy mustard, miso (if using), and grated Parmigiano Reggiano. Let the sauce simmer for 3-5 minutes until it thickens to a creamy consistency.
5. Combine Everything
Add the roasted brussels sprouts and crispy bacon to the skillet with the creamy mustard sauce. Stir everything together to coat the vegetables in the sauce. Taste and adjust the seasoning with more salt and pepper as needed.
6. Serve
Serve the dish warm, garnished with extra grated Parmesan if desired. This rich, creamy, and savory dish is perfect alongside roasted meats or as part of a holiday meal.
Tips and Shortcuts:
- Crispier Sprouts: For extra crispy brussels sprouts, broil them for an additional 2-3 minutes after roasting. Just keep an eye on them to prevent burning.
- Make it Ahead: You can prepare the roasted brussels sprouts and bacon ahead of time and combine them with the sauce right before serving. Simply reheat everything on the stovetop.
- Miso Optional: The miso adds a touch of umami to the sauce, but if you don’t have it on hand, feel free to skip it. The dish will still be delicious.
Recipe Swaps and Variations:
- Cheese Swap: If you don’t have Parmigiano Reggiano, you can substitute it with another hard cheese like Pecorino Romano or even grated cheddar for a creamier texture.
- Meat-Free Option: For a vegetarian version, omit the bacon and use olive oil or butter to sauté the onions and garlic.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the mustard sauce for a bit of heat.
How to Store Leftovers:
Store any leftover Crispy Brussels Sprouts with Bacon and Creamy Mustard Sauce in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the oven at 350°F (175°C) until warmed through.
Food and Drink Pairings:
This rich and savory dish pairs well with a crisp Chardonnay or a dry Riesling. The acidity of the wine will balance the creamy sauce and the savory bacon. For a non-alcoholic option, a sparkling water with lemon or lime would be refreshing alongside this dish.
For a complete meal, serve it with roast chicken, pork tenderloin, or even as part of a Thanksgiving or Christmas spread.
Frequently Asked Questions:
Q: Can I use frozen brussels sprouts?
A: Fresh brussels sprouts are best for roasting because they get crispier. If using frozen, be sure to thaw and pat them dry before roasting to help them brown.
Q: Can I make the sauce dairy-free?
A: Yes! You can use a dairy-free butter and unsweetened almond milk or coconut milk in place of the cream. Just be sure to adjust the seasoning to taste.
Q: Can I use a different kind of mustard?
A: Yes! You can use Dijon mustard if you prefer a smoother texture, or even a spicy brown mustard for an extra kick.
More Recipe Suggestions:
Garlic Parmesan Roasted Brussel Sprouts
Lemon Garlic Butter Chicken and Brussel Sprouts
Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Easy Skillet Pizza with Brussels & Bacon
Crispy Brussels Sprouts with Bacon and Creamy Mustard Sauce
Equipment
Ingredients
- 1½ pounds brussels sprouts trimmed and quartered
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 strips bacon cut into 1-inch pieces
- 2 tablespoons butter
- 1 small onion diced
- 1 clove garlic chopped
- 2 tablespoons flour
- 1 cup milk or cream
- 2 tablespoons grainy mustard
- 1 tablespoon white miso optional
- ½ cup parmigiano reggiano cheese grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss the quartered brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-30 minutes, flipping halfway through, until golden brown.
Cook the Bacon:
- While the brussels sprouts roast, cook the bacon in a pan until crispy. Remove the bacon and drain all but one tablespoon of the bacon grease.
Sauté the Onions and Garlic:
- Add the butter to the pan with the bacon grease. Let it melt and bubble. Add the diced onion and sauté for 5-7 minutes until tender. Stir in the garlic and cook for about a minute, until fragrant.
Make the Sauce:
- Stir in the flour and cook for about a minute until it just begins to brown. Gradually whisk in the milk, followed by the mustard, miso (if using), and parmigiano Reggiano cheese. Let the mixture simmer for 3-5 minutes, until thickened.
Combine Everything:
- Add the roasted brussels sprouts and crispy bacon to the pan with the mustard cream sauce. Stir to combine, taste, and adjust seasoning with salt and pepper.
Serve:
- Serve warm, garnished with extra parmesan if desired, for a rich and flavorful side dish.
