Bacon Roasted Brussels Sprouts with Dijon Vinaigrette
If you think you don't like Brussels Sprouts, I highly suggest you to try this Bacon Roasted Brussels Sprouts with Dijon Vinaigrette recipe!
Originally published April 30, 2013, Updated on 10/3/20
Back when I wrote this recipe, it was at the end - rather than the beginning - of a "winter that wouldn't end". I guess the weather was wild, leading up to a farmer's market trip that weekend, when it warmed up all of a suddent.
Anyway, it was great to wander the aisles that we hadn't seen since the summer before, and get some fresh air.
While there wasn't much in the way of fresh produce yet, we did end up buying - among other things - a tray of fresh Brussels sprouts. I was happy - it's been a while.
Growing up, I LOVED Brussels sprouts. Fresh or frozen, usually mushy and included in stew.. whatever. Loved em!
As I grew a bit older, it kinda shocked me to learn that Brussels sprouts had kind of a bad reputation, and was a commonly DISliked food.
As it turns out, my husband is in a weird middle ground. He doesn't love them, doesn't hate them... but is OK with them in small doses. He says they are "too much... something".
Yeah, I don't know.
Bacon Roasted Brussels Sprouts
So, I decided to try to make a Brussels Sprouts Believer out of him. Forget the stew, I'd do my second favourite presentation - roasted.
I knew it would be hard to turn up his nose at bacon roasted Brussels sprouts, even if left plain... but these are also tossed in a tweaked version of my go-to favourite vinaigrette.
SO good... he loved em! I hope you will, too!
While I made these on a random April weekend, they'd be perfect as a holiday side dish as well - as we've done for various Thanksgiving (American AND Canadian!) and Christmas dinners ever since!
More Holiday Recipes
Looking for more inspiration for your holiday spread? Whether Thanksgiving, Christmas, Easter, or any of the other holidays, here's a few ideas for you!
Brandied Apple Upside Down Cake
Chicken Based Potato Sausage Recipe - Potatiskorv
Cranberry Wine
Egg Nog Sticky Buns
Gouda Mashed Potatoes
Maple Bourbon Glazed Carrots
Mushroom Brie Turnovers
Noelles
Orange Ginger Cranberry Sauce
Pumpkin Cheese Ball - Classier Version
Pumpkin Cheese Ball - Trashier Version
Pumpkin Mead
Pumpkin Spice Nanaimo Bars
Savoury Mushroom Chestnut Stuffing
Southern Comfort Glazed Ham
Southern Comfort Pecan Pie
Traditional Cranberry Mousse
Traditional Pumpkin Mousse
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Now, on to that Bacon Roasted Brussels Sprouts recipe!
Bacon Roasted Brussels Sprouts with Dijon Vinaigrette
Ingredients
- 1 lb Thick cut bacon Chopped
- 1 ½- 2 lbs Fresh Brussels Sprouts
- 1 tablespoon Brown Sugar
- Salt
- Pepper
- ¼ Cup Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- 2 Garlic cloves Peeled and finely minced
Instructions
- Preheat oven to 400 F.
- Cook bacon to desired doneness – I like to stop just short of crispy, for this recipe.
- As bacon is cooking, remove any yellowed or otherwise ugly outer leaves from the Brussels sprouts. Cut off the very end (brown) of each stem end, before cutting each sprout in half. Place on a baking sheet.
- Use a slotted spoon to transfer bacon from pan, setting aside. Measure ¼ cup of bacon drippings into a bowl or measuring glass, set aside for now.
- Pour remaining bacon drippings over the Brussels sprouts, tossing to coat well. Sprinkle sprouts with brown sugar, season with salt and pepper, gentle toss to coat. Roast for about 25 minutes, stirring the sprouts every 8-10 minutes or so.
- Whisk cider vinegar, mustard, garlic, ½ teaspoon pepper, and ¼ teaspoon salt into the the (slightly cooled!) reserved ¼ cup of bacon drippings until mixture becomes thick, well combined, and smooth.
- Once sprouts are as roasted as you would like them, remove from the oven and transfer to a serving bowl. Toss with vinaigrette and bacon, season with more salt and pepper to taste.
- Serve hot!
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