Roasted Brussel Sprouts w/ Crisp Bacon and Honey Mustard Vinaigrette

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Roasted Brussel Sprouts w/ Crisp Bacon and Honey Mustard Vinaigrette


1 ½ lbs. brussel sprouts (halved)
8 strips of bacon
2 cloves garlic
2 shallots
2 tbsp red wine vinegar
1 tbsp honey
1 tbsp grainy dijon
3 tbsp olive oil

Pre-heat oven to 430F. Toss brussel sprouts in a bowl with 2 tbsp of oil and season to your liking with salt and pepper. Add to a baking tray and bake for 30 minutes or until just fork tender.

Meanwhile, saute off the bacon rendering out the fat in a frying pan on medium heat. When crispy, remove to paper towel to drain off any excess fat. Using the same fat leftover in the pan fry off the shallots until golden brown. Remove the shallots to a bowl and mix in honey, mustard and olive oil. Add salt and pepper if necessary.

When brussel sprouts are cooked transfer them to a mixing bowl and vinaigrette. Chop in bacon and serve in a salad bowl.

Tip*** This is a great dish to make the night before and serve warm or chilled the following day. If you are planning on reheating the dish keep the bacon and vinaigrette separate and undercook brussel sprouts the night before so when they are re-heated they do not overcook.