Best Roasted Brussels Sprouts with Bacon and Dijon Mustard Sauce (2024)

My roasted brussel sprouts with bacon are tangy, spicy, and loaded with flavor from the zesty Dijon mustard and brown sugar sauce. The sprouts are seared in a cast iron skillet to get crispy and caramelized before being popped in the oven to roast until tender. It's an easy vegetable side dish that gets two thumbs up from my family; I'm sure yours will love it, too!

Serve with roast beef or prime rib for a restaurant-quality roast dinner, or see my vegetable side dish recipes here.

Anytime I'm in the mood to mix up my side dishes. These roasted brussel sprouts are always one of my go-to dishes. My daughter, who can be picky, loves these just as much as I do!

I have perfected this recipe based on how many different times I have made it. You can quickly increase the heat with some extra crushed red pepper or dial it back to suit your family's needs.

🥘 Ingredients

• Bacon - The saltiness of the bacon pairs wonderfully with the recipe ingredients.
• Butter - Butter adds extra flavor to your sauteed shallots and brussel sprouts.
• Shallots - Finely minced shallots add an extra layer to this dish.
• Brussel Sprouts - Your washed and halved sprouts are the show's star!
• Brown Sugar - Light or dark brown sugar will add the perfect sweetness.
• Dijon Mustard - Coarse ground Dijon mustard contributes just enough tanginess.
• Balsamic Vinegar - Balsamic vinegar and brussel sprouts are always a tasty combination.
• Seasonings - Paprika, ground mustard, and some crushed red pepper flakes for spice.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪How To Make Roasted Brussels Sprouts With Bacon

These addictive veggies are so simple that you'll be making them your go-to side dish all the time. Before starting, grab a large cast-iron skillet, knife, cutting board, measuring utensils, and a small bowl.

This recipe yields approximately four servings.

Prepare the Bacon & Sauce

Step 1: Cook the bacon. Preheat your oven to 375°F (190°C/Gas Mark 5). In a large (10-12 inch) cast-iron skillet, cook 2 slices of bacon at medium heat until just beginning to get crispy, about 5-8 minutes.

Step 2: Saute. Add 1 tablespoon of butter, ¼ cup (59 grams) of finely minced shallots, and 1 pound (454 grams) of cut brussel sprouts. Cook at medium heat for 5 minutes or until the brussel sprouts are seared.

Step 3: Mix the sauce. In a small bowl, combine ¼ cup (55 grams) of brown sugar, 2 tablespoons of Dijon mustard, 1 tablespoon of Balsamic vinegar, ½ teaspoon of paprika, ½ teaspoon of ground mustard, and a pinch of crushed red pepper flakes.

Bake & Serve

Step 4: Coat. Add the Dijon sauce to the cooked brussel sprouts in the cast iron skillet, and stir to coat all of the brussel sprouts thoroughly.

Step 5: Bake. Transfer the cast iron skillet and contents to the oven and cook at 375°F (190°C/Gas Mark 5) for 45 minutes or until tender when forked.

Step 6: Serve. 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.

💭 Tips & Notes

• Use a baking dish if needed. 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 them to a baking dish.
• Adjust the heat. Add more crushed red pepper flakes if you want your brussel sprouts to be spicier. Of course, you could omit them entirely if you don't want any heat.
• Storing leftovers. Once cooled, transfer your leftover brussel sprouts to an airtight container and refrigerate for up to 4 days.

📖 Recipe Card

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