These tangy and somewhat spicy Roasted Brussels Sprouts with Bacon and Dijon Mustard Sauce are loaded with flavor and are an easy vegetable side dish for dinner time!
My picky eater (who is OK with most things spicy) has given this brussels sprouts recipe a big thumbs up as they are, although she does remind when I am making them to include plenty of brown sugar to keep the flavors 'just right'!
So, dial down the Dijon, or omit the crushed red pepper flakes as needed for your own picky eaters and enjoy these caramelized tasty brussel sprouts.
To Make Your Roasted Brussels Sprouts
Preheat your oven to 375 degrees F (190 degrees C). In a large (10-12 inch) cast iron skillet, cook the bacon at medium heat until just beginning to get crispy, about 5-8 minutes.
Add the butter, finely minced shallots, and cut brussel sprouts.
Continue to cook at medium heat for an additional 5 minutes, or until the brussels sprouts are seared.
In a small bowl, combine the brown sugar, Dijon mustard, Balsamic vinegar, paprika, ground mustard, and crushed red pepper flakes.
Add the Dijon sauce to the cooked brussel sprouts in the cast iron skillet, and stir to coat all of the brussels sprouts thoroughly.
Transfer the cast iron skillet and contents to the oven and allow to cook at 375 degrees F (190 degrees C) for 45 minutes, or until tender when forked.
Stir the contents of the skillet at about 25 minutes into cooking, if desired (as I did) to help cook thoroughly and keep the coating even and moist. Remove from the oven when done and serve immediately.
Enjoy!
*If you don't have a cast iron skillet for these brussel sprouts, pan sear them in a skillet or frying pan and then transfer to a baking dish.
Roasted Brussels Sprouts with Bacon and Dijon Mustard Sauce
Ingredients
- 2 slices bacon (cut into ½ inch wide pieces)
- 1 tablespoon butter
- ¼ c shallots (finely minced)
- 1 lb brussel sprouts (washed and halved)
- ¼ c brown sugar
- 2 tablespoon Dijon mustard (coarse ground recommended)
- 1 tablespoon Balsamic vinegar
- ½ teaspoon paprika
- ½ teaspoon ground mustard
- 1 pinch crushed red pepper flakes
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). In a large (10-12 inch) cast iron skillet, cook the bacon at medium heat until just beginning to get crispy, about 5-8 minutes. Add the butter, finely minced shallots, and cut brussel sprouts. Continue to cook at medium heat for an additional 5 minutes, or until the brussel sprouts are seared.
- In a small bowl, combine the brown sugar, Dijon mustard, Balsamic vinegar, paprika, ground mustard, and crushed red pepper flakes. Add the Dijon sauce to the cooked brussel sprouts in the cast iron skillet, and stir to coat all of the brussel sprouts thoroughly.
- Transfer the cast iron skillet and contents to the oven and allow to cook at 375 degrees F (190 degrees C) for 45 minutes, or until tender when forked. Stir the contents of the skillet at about 25 minutes into cooking, if desired (as I did) to help cook thoroughly and keep the coating even and moist. Remove from the oven when done and serve immediately.
Notes
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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