Brussels Sprouts with Bacon and Mustard Dressing

Brussels sprouts with bacon and mustard dressing is a delicious and hearty dish, perfect for a Sunday roast, festive dinner, or as a stand out side on any occasion.

Why make Brussels Sprouts with Bacon and Mustard Dressing?

Brussels sprouts with bacon and mustard dressing are a popular choice because the combination of ingredients elevates the humble sprout into a flavour packed side dish.

The bacon adds a savoury, smoky crunch that perfectly complements the natural sweetness of the sprouts. While the mustard dressing brings a tangy, vibrant kick that cuts through the richness and transforms Brussels sprouts into a dish even sceptics can enjoy.

What ingredients do I need for this recipe?

Most of the ingredients you will need are items that you may already have in your larder or fridge. Others are readily available in supermarkets and stores. Here is what you need:

• Brussels Sprouts
• Bacon
• Olive Oil
• Mustard
• Maple Syrup
• Vinegar

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions

What are Brussels Sprouts?

Brussels sprouts are small, green leafy vegetables that look like tiny cabbages. They grow as edble buds on the upright stem of the plant. As they are a winter vegetable that likes cooler weather they are mostly eaten in autumn and winter.

These little vegetables used to have a terrible reputation and there are still some sprout haters out there. However, modern varieties of Brussels sprouts have a milder flavour and if you add in other ingredients as I do in this recipe, you can turn a sprout hater into a sprout lover!

How do I prepare Brussels Sprouts?

It’s easy to prepare sprouts. If your sprouts have been off the stalk for a while e.g. you bought them loose or packaged from the supermarket then simply cut the end of the sprout where it was attached to the stalk.

Then remove any loose or dirty leaves and give the sprouts a rinse in a colander. If your sprouts are large then cut them in half as they will cook more quickly and evenly. There is no need to cut a cross in the base of the sprout.

What kind of bacon should I use?

I use smoked streaky bacon for this recipe. The fat in this type of bacon runs all the way through the rashers and this means it crisps up nicely which is exactly what you want for this dish.

You can use unsmoked bacon if you prefer and other cuts of bacon with still add a great flavour even if they don’t crisp up as much.

I don’t have olive oil what can I substitute?

I like to use olive oil but a a neutral oil such as sunflower oil or rapeseed oil (canola) will work perfectly well.

What kind of mustard do I need to make Brussels Sprouts with Bacon and Mustard Dressing?

I use two types of mustard for this recipe.

• Grain mustard: also called whole grain mustard is a a prepared mustard made using partially ground and whole mustard seeds. This gives it a mild flavour, and coarse texture with visible seeds throughout.
• Dijon mustard: this is a classic French mustard made from brown mustard seeds mixed with white wine or wihite wine vinegar, water and salt. It is a pale yellow colour with a smooth creamy textrue and a sharp tangy flavour.

What can I substitute for Dijon mustard?

When choosing a substitute for Dijon mustard, please bear in mind that each type of mustard has it’s own flavour profile and level of heat. If you use American yellow mustard, this is much milder and won’t give you the tang of Dijon.

English mustard or a spicy brown mustard may be just to spicy so if you do use this reduce the quantity that you add to the dressing. Honey mustard works quite well in this recipe adding a little extra sweetness.

I don’t have any maple syrup, can I use honey instead?

I like the flavour of maple syrup and think it works well with the bacon and the mustard. But if you don’t have any, then you can use use honey instead.

What kind of vinegar should I use for Brussels Sprouts with Bacon and Mustard Dressing?

Use a milder vinegar like a cider vinegar or a white wine vinegar rather than a malt vinegar. Think about this like a salad dressing and use the same kind of vinegar. I used my homemade Rosemary Vinegar so if you have a herb flavoured vinegar you could use that too.

Can I increase the quantities?

This recipe will serve two people if no other vegetable is being serve. If you plan to serve it with your roast and other side dishes such as roast potatoes, lemon and herb stuffing, cauliflower cheese and Hasselback carrots with brown sugar glaze, then it may serve four people.

You can easily increase the quantitites to feed a larger crowd. Double or treble every ingredient to make sure there is plenty for everyone.

Can I make Brussels Sprouts with Bacon and Mustard ahead of time?

I don’t recommend that you make the complete recipe ahead of time. However, you can prepare the brussels sprouts the day before you want to use them and store them in the fridge in a freezer bag including a piece of damp kitchen paper to keep them fresh.

You can also fry the bacon to a crisp and store it in a lidded container so you are ready to add it to the dish at serving time.

Can I freeze this recipe?

This recipe does not freeze well. You can however use frozen brussels sprouts. Try to get the ‘button’ Brussels sprouts which are small and tasty. Cook for slightly less time than the package instructions indicate as you will then be adding them to the pan with the dressing.

Vegetarian

This recipe contains bacon and is not suitable for a vegetarian diet. You may wish to consider some plant based bacon substitutes, but I have not tested these and cannot guarantee the results.

Gluten Free

This dish is potentially GF, however please check the mustard and any other packaged ingredients that you use to ensure that they meet your dietary requirements.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Brussels Sprout with Bacon and Mustard Dressing?

This dish pairs beautifully with roast meats such as chicken, turkey, beef, or pork. It’s also lovely alongside vegetarian mains like nut roasts or as part of a festive spread with roast potatoes, my Hasselback Carrots with Brown Sugar Glaze, and cauliflower cheese.

Combine all the elements just before serving, present in a warmed dish, and garnish as desired. This simple approach will make the dish a highlight on your table and a favourite among guests.