Warm Brussels Sprouts with Bacon and Mustard Vinaigrette (original) (raw)
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Bacon and mustard are two of the best partners to Brussels sprouts ever. The earthy, slightly cabbagey flavor of the Brussels sprouts is brightened by the mustard, and the smoky, salty bacon adds the perfect savory, umami note.
Those of us who love Brussels sprouts will find these irresistible. And for those who are still on or nowhere near the fence, this recipe could make them converts. The bacon certainly doesn’t hurt.
This Warm Brussels Sprouts with Bacon and Mustard Vinaigrette is one of the best things that can happen to a Brussels sprout.
As parents, we often fall into the trap of assuming our kids won’t like something, and therefore we either don’t serve it (not a good solution) or state aloud, “I don’t think you’re going to like this, but . . .” (also not a good solution).
Brussels sprouts are high on the list of foods that many of us think will not be met with good cheer at the dining table. Often, this is because when we were kids, we were served an unappetizing version, probably overcooked and possibly underseasoned. And that’s the way Brussels sprouts have been cemented into our memories.
Poor little Brussels sprouts, so unfairly maligned. It’s like if you went to a job interview with a terrible cold, and were not your best self, and that was the impression that you left on your prospective boss. No matter what you said or did, that was how she was going to think of you forevermore. So very sad.
You can cook the Brussels sprouts up to 2 days ahead of time (remove them from the heat just before they are tender). Reheat them on the stove just before serving and dress them while they are still warm or hot. Reheated leftovers (over low heat on the stovetop or in the microwave) are pretty delicious, too.
More Brussels Sprouts Recipes
- Sautéed Kale and Brussels Sprouts with Bacon
- Shredded Sautéed Brussels Sprouts
- Pan-Roasted Brussels Sprouts with Chorizo and Toasted Breadcrumbs
- Chili Crunch Brussels Sprouts
- Warm Brussels Sprouts Salad with Anchovy Vinaigrette
Warm Brussels Sprouts Salad with Anchovy Vinaigrette
▢ 4 strips bacon
▢ 4 tablespoons olive oil
▢ ½ cup minced onion
▢ 1 pounds Brussels sprouts (trimmed and halved)
▢ ⅔ cup chicken or vegetable broth (preferably low-sodium)
▢ 4 teaspoons white wine vinegar
▢ 1 tablespoon mustard
▢ Kosher salt and freshly ground black pepper (to taste)
Cook the bacon in a large skillet over medium-high heat until crispy, about 4 minutes per side. Drain on paper towels.
Discard the fat in the skillet. Add 1 tablespoon of the olive oil to the skillet and heat over medium-high heat. Add the onion and Brussels sprouts and cook, stirring only occasionally, until the onion is tender and turning golden and the brussels sprouts begin to brown in spots, about 8 minutes.
Add the broth and cover the pan. Let the liquid come to a simmer, then reduce the heat to medium. Steam the Brussels sprouts until you can easily slide a sharp knife into them and the broth is almost evaporated, 7 to 10 minutes more.
To make the vinaigrette, whisk together the remaining 3 tablespoons olive oil, the vinegar, and mustard in a small bowl and season with salt and pepper.
Pour the vinaigrette over the cooked Brussels sprouts in the pan and toss to coat with the vinaigrette. Crumble the bacon, add it to the vegetables, and toss one more time before transferring to a serving dish. Serve hot or warm.
What the Kids Can Do: Trim and halve the Brussels sprouts with an age-appropriate knife, crumble the bacon, whisk together the vinaigrette, and dress the Brussels sprouts.
Calories: 139kcal, Carbohydrates: 6g, Protein: 4g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 181mg, Potassium: 273mg, Fiber: 2g, Sugar: 2g, Vitamin A: 428IU, Vitamin C: 50mg, Calcium: 26mg, Iron: 1mg
Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.