Brussels Sprouts with Bacon Honey Mustard

Name: Brussels Sprouts with Bacon Honey Mustard
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 2 pounds brussels sprouts, trimmed and sliced; 8 strips of bacon, chopped; 1/4 teaspoon sea salt; 3 tablespoons stoneground mustard; 4 tablespoons honey; 2 tablespoons mayonnaise; 1 teaspoon apple cider vinegar; 2 tablespoons reserved bacon fat

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Upgrade your side dish game with pan-fried Brussels Sprouts with Bacon Honey Mustard Sauce!

Crispy bacon and not-overly-sweet honey mustard sauce make this veggie recipe irresistible.

Simple to prep without requiring oven space, it's become a holiday table favorite as well as a go-to for weeknight meals!

Hand pouring honey mustard sauce over a bowl of brussels sprouts with bacon

Why you'll love Brussels Sprouts with Bacon Honey Mustard Dressing

This is one of those recipes you didn't know you needed in your life.

A natural evolution of my simpler Bacon Brussels Sprouts recipe, Honey Mustard Brussels Sprouts were inspired by a local restaurant's well-loved "OMG Sprouts," which feature flash-fried brussels sprouts tossed in honey mustard and topped with parmesan.

My version skips the frying and parmesan, with a focus on the honey mustard and an extra flavor kick thanks to the bacon.

And I'm happy to report that my spouse thinks my version wins. (But hey, they are both fantastic in their own way.)

You'll love that this recipe is easy to prep and can be adjusted to your tastes fairly easily.

Don't be surprised if this becomes a staple!

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Why you'll love Brussels Sprouts with Bacon Honey Mustard Dressing
Ingredients for Honey Mustard Brussels Sprouts
How to make this recipe
FAQs
Variations and substitutions
More gluten free side dish recipes
📖 Recipe

Ingredients for Honey Mustard Brussels Sprouts

Overhead view of bowls with raw brussels sprouts, uncooked bacon, and honey mustard sauce

Brussels sprouts - Of course you need brussels sprouts! If you have very large brussels sprouts, quarter them. Otherwise, for medium or small brussels sprouts, you can simply chop them in half lengthwise.

Bacon - I recommend using thick-cut, nitrate-free and no sugar added bacon.

Thick cut bacon tends to have more fat, which means you likely won't need to use another fat (like olive oil) to supplement.

I also recommend no sugar added since the honey will add plenty of sweetness here.

Honey - Can't have honey mustard without honey! I always opt for raw honey, but feel free to use what you've got available.

Some honeys, like clover honey, have a subtle flavor that may affect the overall recipe.

Stoneground mustard - Many honey mustard recipes use Dijon mustard. However, after comparing the two, I much-preferred the more mustard-forward flavor when using stoneground mustard.

Dijon may work well for dipping sauce recipes, but for honey mustard brussels sprouts, I think the more savory stoneground mustard version works fantastically!

That said, you can use Dijon mustard if you prefer the flavor (or if that's all you have on hand).

Mayonnaise - A little bit of mayonnaise keeps the sauce creamy! The fat also helps the sauce coat the brussels sprouts. My go-to is Primal Kitchen Mayonnaise, but feel free to use what you have on hand.

Overhead view of a bowl of Brussels Sprouts with Bacon Honey Mustard Sauce

How to make this recipe

The preparation for Brussels Sprouts with Bacon Honey Mustard is pretty straightforward!

Prep ingredients: Wash brussels sprouts and remove any browned/limp outer leaves. Trim the stem, if present. Halve the Brussels sprouts, or, if large, quarter. Chop the bacon.

Cook the bacon: Add the chopped bacon to a skillet heated over medium-high heat. Cook for 5-8 minutes, stirring occasionally, until the bacon is browned and crisp. Transfer the bacon to a bowl or plate and remove 2 tablespoons bacon grease.

Cook the Brussels sprouts: Add the Brussels sprouts to the skillet, adding olive oil if necessary. Cook for 8-10 minutes, stirring occasionally, until Brussels sprouts have browned a bit and are soft.

Prepare the honey mustard sauce: Combine the reserved bacon fat, honey, mustard, and mayonnaise in a bowl and whisk until completely combined.

Toss everything together: Add Brussels sprouts, bacon, and honey mustard to a large bowl and toss to coat. Serve immediately or store in an airtight container in the fridge for up to a week!

Closeup of Brussels sprouts with bacon honey mustard sauce

FAQs

Can I use a different kind of mustard?

Yes, if you'd like! I tested this recipe with Dijon mustard as well. While it was good, it didn't have enough mustardy flavor for me. My spouse and I both preferred stoneground mustard.
That said, you can use Dijon or even yellow mustard if that's your vibe.

Do I have to use bacon?

Nope! If you'd like, you can omit the bacon and make this a vegetarian recipe. Just use 2 tablespoons additional mayonnaise for the honey mustard sauce.

Can I roast the Brussels sprouts instead?

Yes, for a slightly more hands-off cooking method, you can roast the Brussels sprouts.
If you choose to roast the Brussels sprouts, heat the oven to 400 degrees F. Toss the Brussels sprouts in 1-2 tablespoons olive oil and spread out on a parchment paper-lined baking sheet. Roast for 20 minutes. Place strips of bacon overtop of the Brussels sprouts and return to the oven for 10 minutes.
(Alternatively, cook the bacon in a skillet separately. But at that point, why not make the Brussels sprouts in the skillet, too?)

Variations and substitutions

A couple quick alterations can totally change this recipe! Here are a few suggestions:

- Add parmesan: The original inspiration of this recipe uses fresh-grated parmesan cheese, and I can attest it's delicious! 2 ounces grated cheese should be plenty, tossed in just before serving.

- Omit bacon: Really lean into the honey mustard aspect by omitting the bacon entirely. Use 2 more tablespoons mayonnaise in the sauce.

- Add cranberries: ¼ cup cranberries can make this side dish a little more festive for Thanksgiving or Christmas tables, or add another layer of tangy-sweet flavor.