Brussels Sprouts with Hot Bacon Dressing

Brussels sprouts with hot bacon dressing are caramelized to perfection and topped with crispy bacon for a tangy, rich, and irresistible side dish!

Course Side Dish

Cuisine American - Southern

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 429kcal

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.

Store:

Let leftover Brussels sprouts cool before portioning them into an airtight container. Keep them in the fridge for up to 3 days.

Tips:

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.