Golden Brussels Sprouts with Bacon & Tangy Mustard Cream

Okay, you know that feeling when you find a side dish so good it practically steals the show? That’s exactly what these golden Brussels sprouts do—crispy, caramelized little jewels wrapped in smoky bacon goodness. And let me tell you, the tangy mustard cream? It’s the zing that pulls everything together perfectly, like the kitchen just winked at you. I’ve tested this recipe more times than I can count, tweaking it until those sprouts are crisp on the outside, tender inside, and kissed with just the right amount of savory and tangy contrast. If you think you don’t like Brussels sprouts, give this one a shot—these might just change your mind forever!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the Main Dish:

1 pound Brussels sprouts, trimmed and halved
4 ounces thick-cut bacon, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

For the Tangy Mustard Cream:

½ cup sour cream
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon honey
Salt and pepper, to taste

How I Make It

Step 1:

Start by heating a large skillet over medium heat, then add the chopped bacon. Cook until it’s nice and crispy, about 5 to 7 minutes, stirring occasionally. Once cooked, use a slotted spoon to transfer the bacon onto a paper towel-lined plate but keep the rendered fat in the pan—this is where the magic starts.

Step 2:

Next, add the olive oil and halved Brussels sprouts to the skillet, tossing them in the bacon fat for maximum flavor. Let them cook undisturbed for 5 minutes until the cut sides turn golden brown and caramelized. Then stir and let cook for another 7-8 minutes, stirring occasionally, until tender but still with a little bite.

Step 3:

While the sprouts cook, whisk together your sour cream, Dijon mustard, apple cider vinegar, honey, salt, and pepper in a small bowl until smooth and tangy. Taste and adjust the seasoning if needed.

Step 4:

When the Brussels sprouts are perfectly golden and tender, stir the crispy bacon back into the skillet. Give everything a quick blend and remove from heat.

Step 5:

Serve the Brussels sprouts hot, drizzled generously with the tangy mustard cream. That creamy, zippy sauce is the perfect contrast to the smoky, crunchy sprouts—trust me on this one.

Variations & Tips

If you’re short on time, parboil the Brussels sprouts for 3 minutes to speed up cooking.
Swap bacon for pancetta or even turkey bacon for a lighter twist.
Add a sprinkle of toasted almonds or pecans for an extra crunch.
For more heat, mix a pinch of cayenne or smoked paprika into the mustard cream.
Make it vegetarian by roasting the Brussels sprouts with olive oil and adding smoked paprika instead of bacon.

How I Like to Serve It

This dish shines on a chilly fall evening alongside roasted chicken or pork tenderloin. It also makes an impressive holiday side that balances richer mains like prime rib or ham. These sprouts are just as happy showing up to a casual weeknight dinner or a festive Sunday gathering with family.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over medium heat to keep the crispness intact.

Closing: Whenever I’m in need of a side that’s quick, flavorful, and always a crowd-pleaser, these golden Brussels sprouts with bacon and tangy mustard cream never fail to deliver.