Prepare to be impressed by this simple yet ultra-savory side dish. Brussels Sprouts with Hot Bacon Dressing are packed with tangy, rich flavor and cooked 'til perfectly caramelized. Topped with crispy bacon, this easy vegetable dish will knock the socks off of the pickiest eaters!
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🥫 Leftover love: how to store and reheat
- 🍴Must have tools: essential equipment
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- This easy side dish takes about a half hour and transforms a basic veggie into a family favorite.
- Brussels sprouts with hot bacon dressing are easy enough to make for quick meals yet steal the show at special holiday dinners.
- Heat the dressing ingredients in the pan with the bacon drippings for the most flavorful, savory Brussels sprouts ever.
Brown sugar and tangy Dijon mustard perfectly complement the earthy flavor of Brussels sprouts—you've never had 'em taste like this.
Plus, with crisp bits of bacon in every hearty bite, eating your greens just got a whole lot better.
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- Use this recipe for any of your favorite vegetables—sweet potatoes or broccoli would taste great. (Adjust the roasting time accordingly.)
- For a bit of a kick, use your favorite spicy brown mustard in place of Dijon. Hot honey mustard works, too, for a slightly different flavor.
- If you prefer sweeter Brussels sprouts, add extra brown sugar or drizzle some honey overtop just before serving.
- Onion fan? Caramelize some diced red onion in the bacon drippings before adding the dressing ingredients for more savory flavor.
- This easy side dish would be super tasty with crumbled bleu cheese or feta overtop.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Hot bacon dressing
Cook chopped bacon in a hot skillet until crispy.
Remove bacon to a paper towel using a slotted spoon.
Combine the dressing ingredients with the bacon fat.
Cook, whisking frequently, for five minutes or until thick.
Roasted Brussels sprouts
Roast the seasoned Brussels sprouts.
Pour the hot dressing over the roasted sprouts.
Stir to coat the Brussels sprouts in the hot dressing.
Top with the crispy bacon and enjoy.
🤫 Marye's secret for zhuzhing it up -
Serving Brussels sprouts to a crowd? Reserve some bacon before putting everything in a serving bowl. Then, add the rest of the bacon to the top for a mouthwatering presentation!
zhuzh: verb. To make something more interesting or attractive
🥫 Leftover love: how to store and reheat
Let leftover Brussels sprouts cool before portioning them into an airtight container. Keep them in the fridge for up to three days.
To reheat, skip the microwave unless you're in a pinch. I recommend warming Brussels sprouts with hot bacon dressing in the oven or air fryer at 350 degrees F so that they stay crisp.
🍴Must have tools: essential equipment
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Marye's Tip o' the day
If the Brussels sprouts still have stems, or if the stems have yellowed/dried out, trim them off while quartering them. Remove and discard (or compost!) any dry, yellow leaves, too.
💭 Insider tips: things to know
- You don't need to add any butter or oil to the skillet before cooking the bacon. The fat will render (come out of) the bacon as it cooks.
- Use a slotted spoon—wooden or plastic—to remove the hot bacon. Metal utensils can scrape the seasoning off your cast iron pan.
- Don't pour off the bacon drippings by habit! Add the dressing ingredients directly to the fat for the most flavor.
- The better you coat the Brussels spouts in oil, the more they'll crisp up in the oven.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
For the best results, no. Frozen/thawed Brussels sprouts tend to taste mushier, and they don't crisp up as well in the oven.
It depends on the texture you're looking for. Enjoying bacon for breakfast, I'll fry it whole to get some fattier pieces with crisp edges.
For Brussels sprouts, I like each bacon bit to be perfectly crisp. Cutting the bacon before frying it ensures that all of the bits cook to an even crispness.
You could cut the Brussels sprouts and combine the vinegar, mustard, and sugar in a little bowl. However, this side dish recipe comes together pretty quickly after that, so I recommend making it just before you plan to eat.
I don't recommend it. The texture of Brussels sprouts (with or without hot bacon dressing) is just not the same after freezing and thawing.
Whatever you like! Brussels sprouts with hot bacon dressing go great with your favorite meats, like chicken, turkey, or steak. They're especially good with hearty fall and winter recipes.
I like serving fried pork chops and gravy, Brussels sprouts, red-skin mashed potatoes, and a nice roll for a well-rounded meal.
⏲️ Marye's time saving hacks -
You can often buy pre-sliced Brussels sprouts near the prepared veggies in the produce section of your grocery store. This way, you'll save a few minutes and will not need to chop up the sprouts.
📚 More Southern comfort: related recipes you'll love
- A perfect and easy holiday side dish, Cranberry and Bacon Brussels Sprouts roast completely in the oven, saving precious stovetop space!
- So tasty with your favorite fall recipes, Sweet and Spicy Oven Roasted Sweet Potato Cubes are a family favorite.
- Great with casual weeknight dinners and perfect on your holiday dinner table, Maple Roasted Carrots are quick and effortless to prep.
🍽️ No waste: creative ways to repurpose
Brussels sprouts with hot bacon dressing don't last long in my household, but if you have some leftovers, you can serve them in a variety of meals the next day.
Try making a Brussels sprouts and bacon salad by chopping up the leftovers. Add nuts, crumbled feta cheese, and grilled/sliced protein for a tasty lunch.
You could also dice the leftover Brussels sprouts a bit smaller and stir them into a stovetop or leftover stuffing for a whole new side dish.
Otherwise, slice 'em up and layer them with cheese, cream, and breadcrumbs for bacon Brussels sprouts gratin! Bake in the oven until hot, golden-brown, and bubbling.
📞 Wrapping it up: the last word
I've always loved Brussels sprouts just about any way but these are exceptional! It tastes more like a yummy snack than a side dish - I hope you'll give them a try.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Brussels Sprouts with Hot Bacon Dressing
Print Pin Recipe Rate RecipeIngredients
- 12 ounces bacon, chopped
- 3 lbs Brussels sprouts, washed and quartered
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ cup balsamic vinegar
- ¼ cup firmly packed brown sugar
- 1 teaspoon dijon mustard
Instructions
- Preheat the oven to 400 °F.
- Line a rimmed baking sheet with aluminum foil.
- Place bacon in a heavy skillet over medium heat.
- Cook crisp.
- Remove the bacon from the skillet using a slotted spoon and drain on paper towels.
- Reserve ¼ cup drippings in the skillet.
- Combine the Brussels sprouts, olive oil, and salt in a large mixing bowl.
- Mix well (hands work best for this!) until the sprouts are covered with the oil.
- Place on the prepared baking sheet and bake until tender, about 20 minutes.
- Add the vinegar, brown sugar, and mustard to the reserved bacon drippings in the skillet.
- Cook over medium-high heat, stirring frequently, about 5 minutes or until the mixture reduces by about half and thickens.
- Pour the mixture over the vegetables, tossing gently to coat.
- Sprinkle with the crispy bacon.
Notes
- Use a slotted spoon—wooden or plastic—to remove the hot bacon. Metal utensils can scrape the seasoning off your cast iron pan.
- Don't pour off the bacon drippings by habit! Add the dressing ingredients directly to the fat for the most flavor.
- The better you coat the Brussels spouts in oil, the more they'll crisp up in the oven.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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