This side dish has the best of everything! Tangy mustard, rich bacon, and crunchy Brussels sprouts. Your guests will leave talking about these Mustard and Bacon Roasted Brussels Sprouts for months to come!
I’m so happy to see that Brussels sprouts have had sort of a renaissance in the last few years. They had such a bad reputation for so long, but personally, I have always enjoyed them! Perhaps, because my dad made them similar to this growing up. They were always crispy, had the tang of dijon mustard, and were just tender enough but not mushy. I LOVE THEM. Thankfully, my family – even my super picky oldest child – enjoys them, too!
When cooking Brussels sprouts, I recommend always roasting. Always. You want them to be crispy on the outside, slightly tender on the inside, and always have the perfect amount of crunch.
WHAT DO I NEED FOR MUSTARD AND BACON ROASTED BRUSSELS SPROUTS?
- Thick cut bacon
- Dijon mustard
- Coarse Kosher salt
- Fresh ground black pepper
- Garlic powder
- Brussels sprouts
HOW DO I MAKE MUSTARD AND BACON ROASTED BRUSSELS SPROUTS?
Preheat the oven to 375°F.
Place bacon on a cooling rack and place the cooling rack on a sheet pan. Place in the oven, and bake until bacon is crispy, about 15-18 minutes. Remove the bacon from the oven and let cool, reserving 2 tablespoons of bacon grease for the Brussels sprouts. Once the bacon has cooled, chop into small ¼-inch sized pieces and set aside.
Increase the oven temperature to 400°F.
In a small bowl, whisk together reserved bacon grease, mustard, salt, pepper, and garlic powder. Toss together with Brussels sprouts and spread onto a foil-lined baking sheet.
Place the Brussels sprouts in the oven, and bake until browned and crisp-tender, about 12-15 minutes. Once removed from the oven, place the Brussels sprouts into a bowl and top with bacon. ENJOY!
Did you try this recipe or any others from my blog? Let me know what you think over on Instagram @thesugarandsaltco!
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Mustard and Bacon Roasted Brussels Sprouts
Ingredients
- 4 pieces thick cut bacon
- 2 tablespoons dijon mustard
- ½ teaspoon coarse Kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon garlic powder
- 1 pound Brussels sprouts trimmed and cut into ½-1 inch pieces
Instructions
- Preheat the oven to 375°F.
- Place bacon on a cooling rack and place the cooling rack on a sheet pan. Place in the oven, and bake until bacon is crispy, about 15-18 minutes. Remove the bacon from the oven and let cool, reserving 2 tablespoons of bacon grease for the Brussels sprouts. Once the bacon has cooled, chop into small ¼-inch sized pieces.
- Increase the oven temperature to 400°F.
- In a small bowl, whisk together reserved bacon grease, mustard, salt, pepper, and garlic powder. Toss together with Brussels sprouts and spread onto a foil-lined baking sheet.
- Place the Brussels sprouts in the oven, and bake until browned and crisp-tender, about 12-15 minutes. Once removed from the oven, place the Brussels sprouts into a bowl and top with bacon. ENJOY!
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