Roasted Brussels Sprouts and Bacon in a Mustard Cream Sauce

Roasted Brussels Sprouts and Bacon in a Mustard Cream Sauce
Although the main course usually gets a lot of focus for special holiday dinners it's also important to have some tasty sides and these roasted brussels sprouts and bacon in a creamy mustard sauce are a great way to go! This brussels sprout side dish is super easy to make where you pretty much just need to roast the brussels sprouts, cook the bacon and make the sauce. You could go with steamed brussels sprouts for this dish but roasting them really helps to bring out their flavour. The sauce is nice and simple and yet it's just packed with flavour! It starts out with some onions and garlic followed by some flour to thicken the sauce, some milk, the grainy mustard and a hit of miso before it is finished off with some parmesan cheese. You really cannot go wrong with this roasted brussels sprout side dish as a side for your special holiday meal!

Roasted Brussels Sprouts and Bacon in a Mustard Cream Sauce

Roasted Brussels Sprouts and Bacon in a Mustard Cream Sauce

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

Roasted brussels sprouts and smoky bacon in a creamy mustard sauce.

  • 1 1/2 pounds brussels sprouts, trimmed and quartered
  • 1 tablespoon oil
  • salt and pepper to taste
  • 4 strips bacon, cut into 1 inch pieces
  • 2 tablespoons butter
  • 1 small onion, diced
  • 1 clove garlic, chopped
  • 2 tablespoons flour
  • 1 cup milk or cream
  • 2 tablespoons grainy mustard
  • 1 tablespoon white miso (optional)
  • 1/2 cup parmigiano reggiano cheese, grated
  • salt and pepper to taste
  1. Toss the brussels sprouts in the olive oil, salt and pepper, spread them out in a single layer on a baking sheet and roast in a preheated 400F/200C oven until golden brown, about 20-30 minutes, flipping half way through.
  2. Meanwhile, cook the bacon in a pan, set it aside and drain all but a tablespoon of the grease.
  3. Add the butter to the pan and let it melt and bubble.
  4. Add the onion and cook until tender, about 5-7 minutes.
  5. Add the garlic and cook until fragrant, about a minute.
  6. Mix in the flour and let cook until it just starts to brown a little.
  7. Mix in the milk, mustard, miso, parmesan, brussels sprouts and bacon, season with salt and pepper and let it simmer until it thickens, about 3-5 minutes
Nutrition Facts: Calories 253, Fat 15g (Saturated 7g, Trans 0), Cholesterol 32mg, Sodium 504mg, Carbs 20g (Fiber 5g, Sugars 6g), Protein 11g
Nutrition by: Nutritional facts powered by Edamam


Anonymous said...

Hi, your list of ingredients is missing some garlic. The directions mention garlic twice while the list of ingredients only lists one.

Heather Christo said...

that mustard cream sauce just takes it waaaay over the top!! these look wonderful Kevin!

Bev Weidner (Bev Cooks) said...

Ooooooh my gawsh, this is it.

Tieghan said...

These look so good! I love brussels of any kind, but these sound out of this world!

pat1755 said...

I don't even like brussels sprouts, but you had me at "bacon and mustard sauce" :)

Happy Holidays, Kev!

Marian (Sweetopia) said...

Deliciousness!!! Please pass me a bowl.. ;-)

marla {Family Fresh Cooking} said...

Love bacon & sprouts!! The sauce adds so much too :)

Anonymous said...

I made this for our vegetable for Thanksgiving and we loved it! I must have forgotten the miso, but it was so good!

Julie @ Table for Two said...

YUM - i've been looking for a good mustard sauce, dying to try this! looks so so good!


These make me really happy! :) :) :)

Aimee @ Simple Bites said...

These are a few of my favourite things, Kevin!!

Betül Edepli said...

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Anonymous said...

At the top of the ingredient list is says, "1 clove garlic, chopped".

Anonymous said...

what is miso?

Lea Ann (Cooking On The Ranch) said...

Just stopped in to wish you a Merry Christmas Kevin. And to ooo and ahhh over this recipe. Sounds delicious.

Kevin Lynch said...

Anonymous: Miso is a Japanese style fermented soy bean paste. It is optional in this recipe and although it adds a nice flavour, it will still be very tasty without it. You can find out more about miso here:

Kevin Lynch said...

Lea Ann (Cooking On The Ranch): Thanks! Merry Christmas to you!

Dee Dee McCabe said...

I LOVE reading your posts everyday and have used so many of your recipes....but this one was a home run at our dinner last night! Thanks, Kev!

Kevin Lynch said...

Dee Dee McCabe: I am glad that you enjoyed it!

Laura @ Laura's Culinary Adventures said...

These are some of my favorite ingreidients! I plan on making this!

Diane Holdgate said...

Kevin, I made this for dinner tonight and it was fabulous!!! Everyone loved it and it was so easy!!! Thank you!!!

Christine Martin said...

Made this for Christmas dinner and making it again for Easter dinner tomorrow. BUT can you tell me if this can be either partially or completely done today and either finished or just reheated tomorrow?

Anonymous said...

Kevin, can this deliciousness be made ahead?

Kevin Lynch said...

Christine Martin: I find the texture of the roasted brussels sprouts is best on the first day but you can roast them the day before, keep the separate from the sauce and just mix and reheat when ready.

Anonymous said...

You are right, Kevin. Yesterday when I roasted the sprouts I could have eaten the whole pan just as they were (almost did!). Today they have taken on a bit of the bitter taste of sprouts. Still love them, but maybe everyone won't. All in all definitely a keeper recipe. I have never roasted sprouts before but definitely will again. Thanks so much for this delish recipe! Phyllis

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