Roasted Brussels Sprouts with Bacon Vinaigrette

Crispy golden brown roasted Brussels sprouts tossed with warm bacon and whole grain mustard vinaigrette! This quick and easy side dish is perfect for holiday meals and it’s always one of the first side dishes to disappear. 

a large white platter filled with roasted Brussel Sprouts with bacon vinaigrette and a gold spoon

These savory roasted Brussels sprouts will turn even the most vehement Brussels sprouts skeptics into raving fans! The game changer in this recipe is the bacon vinaigrette.

Bacon vinaigrette is made by first crisping up bacon in a skillet then using the rendered fat as the base for the dressing. The bacon fat is then whisked together with whole grain and dijon mustard as well as finely chopped shallot and vinegar. The result is one of the most delicious vinaigrettes you will ever try!

Serve these sprouts at your next holiday dinner and I promise they will be gobbled up in no time! Pro tip: make a double batch!

Ingredients You’ll Need

Here’s everything you’ll need to make Roasted Brussels Sprouts with Bacon Vinaigrette: brussels sprouts, olive oil, bacon, shallot, dijon, and whole grain mustard, sherry vinegar (or red wine).

recipe ingredients: a bowl of Brussel sprouts, dijon mustard, whole grain mustard, bacon, vinegar and olive oil

Recipes Steps

Step 1. Roast the Brussel Sprouts

In a large bowl toss the Brussels sprouts with the olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.

one baking tray with raw Brussel sprouts one baking tray with roasted Brussel sprouts

Step 2. Make the Bacon Vinaigrette

Cook the bacon in a heavy large skillet over medium heat until crisp. Using a slotted spoon, transfer the bacon to paper towels, leaving rendered bacon fat still in the pan. Next, turn the heat to low then add in the shallot, cook until soft and translucent then whisk in both mustards and the sherry vinegar. Turn off the heat.

four photos of bacon vinaigrette being made in a cream colored cast iron enamel pot

Step 3. Toss and Serve

Toss the roasted Brussels sprouts and reserved bacon with the warm vinaigrette. Serve warm.

Recipe Tips

roasted Brussels sprouts with bacon and whole grain mustard and a gold spoon

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Roasted Brussel Sprouts with Bacon Vinaigrette

Crispy golden brown roasted Brussels sprouts tossed with warm bacon and whole grain mustard vinaigrette!
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 299kcal

Ingredients

  • 2 lbs brussels sprouts ends trimmed and cut in half lengthwise
  • 3 tbsp olive oil
  • 8 oz bacon cut into 1/2 inch pieces
  • 2 medium shallots finely chopped
  • 1/4 c sherry vinegar
  • 2 tbsp whole grain mustard
  • 2 tbsp dijon mustard

Instructions

  • Preheat oven to 425 degrees F.
  • In a large bowl toss the brussels sprouts with the olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
  • Cook the bacon in a heavy large skillet over medium heat until crisp. Using a slotted spoon, transfer the bacon to paper towels, leaving rendered bacon fat still in the pan. Next, turn the heat to low then add in the shallot, cook until soft and translucent then whisk in both mustards and the sherry vinegar. Turn off the heat.
  • Toss the roasted brussels sprouts and reserved bacon with the warm vinaigrette. Serve warm.

Notes

Storage and Reheating:
  • Leftovers will keep for 3 to 4 days in the fridge. Reheat in the oven at 350°F for 5-10 minutes until heated through.

Nutrition

Calories: 299kcal | Carbohydrates: 16g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 400mg | Potassium: 710mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1161IU | Vitamin C: 129mg | Calcium: 75mg | Iron: 3mg
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2 Comments

  1. 5 stars
    I tested this out before Thanksgiving and will be using this all year round on everything I possibly can – I’m obsessed! Thank you Leigh!