Print
Roasted brussel sprouts and bacon in a cast iron skillet with honey mustard, ancho chile sauce on the side.

Brussel Sprouts with Bacon & Mustard


  • Author: Niki
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings 1x

Description

Brussel sprouts and thick-cut bacon roasted until crispy and charred, then tossed with a sweet and tangy honey mustard sauce.


Scale

Ingredients

For the brussel sprouts

  • 2 lbs brussel sprouts
  • 2 slices thick cut bacon or 4 slices regular bacon, diced
  • 1 tbsp + 1 tsp avocado oil
  • ¼ tsp kosher salt

For the sauce

  • 2 ½ tsp dijon mustard
  • 1 ¾ tsp honey
  • 1 ½ tsp extra virgin olive oil
  • ¾ tsp ancho chile powder
  • ⅛ tsp kosher salt

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Move the bottom rack of the oven to the second lowest position.
  2. Wash and dry the sprouts. Cut off the bottom of the sprout and remove the outer leaves, then cut in half.
  3. In a large bowl, combine the halved brussel sprouts, avocado oil, and ¼ tsp kosher salt. Mix to coat the sprouts in oil and salt, then mix in the diced bacon.
  4. Spread the brussel sprouts on a large sheet pan; don’t overcrowd the sprouts (see note). Make sure each sprout is on the sheet pan cut side down (see note). 
  5. Roast at 425 degrees Fahrenheit for 20 minutes, turning the pan halfway through roasting.
  6. While the sprouts are roasting, add all ingredients for the sauce to a small bowl. Mix to combine. 
  7. Remove the brussel sprouts from the oven. Pour the sauce evenly over the brussel sprouts and mix lightly to coat. Serve immediately. Leftovers keep in the fridge for up to 1 week.

Notes

  • Don’t overcrowd the brussel sprouts on the sheet pan. Overcrowding will cause the sprouts to steam and the result is a less crispy sprout. 
  • Placing the brussel sprouts cut side down on the sheet pan is the best way to get a crispy texture.
  • Category: Side Dishes
  • Cuisine: American

Keywords: brussel sprouts, bacon, roasted brussel sprouts, honey mustard sauce, sweet and tangy, side dish, easy side dish