Warm Brussels Sprouts with Bacon and Mustard Vinaigrette
on Nov 20, 2015, Updated Feb 25, 2025
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The title kind of says it all...A great Brussels sprouts side dish that's easy to make any time!
Bacon and mustard are two of the best partners to Brussels sprouts ever. The earthy flavor of the Brussels sprouts is brightened by the mustard, and the smoky, salty bacon adds the perfect savory, umami note.
Those of us who love Brussels sprouts will find these irresistible. I could eat them as a full meal. And for those who are still on or nowhere near the fence, this recipe could make them converts. The bacon certainly doesn’t hurt.
These irresistible Brussels sprouts with bacon will make any meal feel like a cozy winter night. Serve them alongside Mediterranean Braised Lamb Shoulder Chops, Air Fryer Steak, or Crispy-Skinned Salmon with Dill Sauce. And, of course, think of them as a side for Thanksgiving, Christmas dinner, and any fall or winter holiday.
Table of Contents
This Warm Brussels Sprouts with Bacon and Mustard Vinaigrette is one of the best things that can happen to a Brussels sprout.
Ingredients
- Bacon – For smoky and savory notes.
- Olive oil – For cooking and the vinaigrette.
- Onion – For a bit of sweetness.
- Brussels sprouts – Trimmed and cut in half.
- Chicken or vegetable broth – If you want to make this vegetarian, skip the bacon and use vegetable broth.
- White wine vinegar – For an acidic pop that brightens up all of the rich flavors of this side dish.
- Mustard – For a touch of brightness and spiciness.
- Salt and pepper – To taste.
How to Make Brussels Sprouts with Bacon
- Cook the bacon: In a large skillet over medium-high heat, cook the bacon until crispy. Drain on paper towels.
Kitchen Smarts
Since you don’t need the fat for this recipe, you can also cook bacon in the oven or even try air fryer bacon!
- Cook the Brussels sprouts: Discard the fat in the skillet. Heat 1 tablespoon of olive oil over medium-high heat and cook the onion and Brussels sprouts, stirring only occasionally, until the onion is tender and the Brussels sprouts begin to brown.
- Add the broth: Add the broth, cover the pan, and bring to a simmer over medium heat for about 8 minutes.
- Make the vinaigrette: Whisk together the remaining 3 tablespoons of olive oil, vinegar, and mustard in a small bowl and season with salt and pepper.
- Assemble: Pour the vinaigrette over the cooked Brussels sprouts in the pan and toss. Crumble the bacon into the Brussels sprouts.
Kids and Brussels Sprouts
As parents, we often fall into the trap of assuming our kids won’t like something, and therefore, we either don’t serve it (not a good solution) or state aloud, “I don’t think you’re going to like this, but…” (also not a good solution).
Brussels sprouts are high on the list of foods that many of us think will not be met with good cheer at the dining table. Often, this is because when we were kids, we were served an unappetizing version, probably overcooked and possibly underseasoned. And that’s the way Brussels sprouts have been cemented into our memories.
Poor little Brussels sprouts, so unfairly maligned. It’s like if you went to a job interview with a terrible cold and were not your best self, and that was the impression that you left on your prospective boss. No matter what you said or did, that was how she was going to think of you forevermore. So very sad.
So before you say no to Brussels sprouts forever or let your kids reject them completely, give them one last good try. I can pretty much guarantee that, with this recipe, it will not be the last time.
What the Kids Can Do
Trim and halve the Brussels sprouts with an age-appropriate knife, crumble the bacon, whisk together the vinaigrette, and dress the Brussels sprouts.
Make Ahead and Storage
You can cook the Brussels sprouts up to 2 days ahead of time (remove them from the heat just before they are tender). Reheat them on the stove just before serving and dress them while they are still warm or hot.
You can store the cooked dish in a sealed container in the fridge for up to 4 days. Reheat the leftovers over low heat on the stovetop or in the microwave.
What to Serve With Warm Brussels Sprouts in Bacon and Mustard Vinaigrette
More Brussels Sprouts Recipes
- Sautéed Kale and Brussels Sprouts with Bacon
- Shredded Sautéed Brussels Sprouts
- Pan-Roasted Brussels Sprouts with Chorizo and Toasted Breadcrumbs
- Chili Crunch Brussels Sprouts
- Warm Brussels Sprouts Salad with Anchovy Vinaigrette
Warm Brussels Sprouts with Bacon and Mustard Vinaigrette
Ingredients
- 4 strips bacon
- 4 tablespoons olive oil
- ½ cup minced onion
- 1 pounds Brussels sprouts (trimmed and halved)
- ⅔ cup chicken or vegetable broth (preferably low-sodium)
- 4 teaspoons white wine vinegar
- 1 tablespoon mustard
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Cook the bacon in a large skillet over medium-high heat until crispy, about 4 minutes per side. Drain on paper towels.
- Discard the fat in the skillet. Add 1 tablespoon of the olive oil to the skillet and heat over medium-high heat. Add the onion and Brussels sprouts and cook, stirring only occasionally, until the onion is tender and turning golden and the brussels sprouts begin to brown in spots, about 8 minutes.
- Add the broth and cover the pan. Let the liquid come to a simmer, then reduce the heat to medium. Steam the Brussels sprouts until you can easily slide a sharp knife into them and the broth is almost evaporated, 7 to 10 minutes more.
- To make the vinaigrette, whisk together the remaining 3 tablespoons olive oil, the vinegar, and mustard in a small bowl and season with salt and pepper.
- Pour the vinaigrette over the cooked Brussels sprouts in the pan and toss to coat with the vinaigrette. Crumble the bacon, add it to the vegetables, and toss one more time before transferring to a serving dish. Serve hot or warm.
I have looked all over for this recipe, and it’s not here on this page: https://themom100.com/recipe/brussels-sprouts-with-bacon-and-mustard-vinaigrette/
Can you e-mail it to me? I hate Brussels Sprouts, but maybe this will change my mind. My wife loves them.
Hi Kent, Sorry about that. There was a glitch, but the recipe is now on the site. Hope your family enjoys the recipe!
Loretta Acevedo (again) …
I took the time to read through the recipe and I see the the mustard goes into the vinaigrette.
I apologize for jumping the gun on this. I hope to make this recipe for Turkey Day, or at least afterwards.
Thank you for sharing the recipe.
Loretta Acevedo
Austin, TX
where is the recipe…I cannot find the details for Warm Brussels Sprouts with Bacon and Mustard Vinaigrette
it’s there now! there was a glitch on the back end – so sorry!