Crispy Brussels Sprouts With Bacon And Creamy Mustard Sauce The Easy Roasted Side
These crispy Brussels sprouts with bacon and creamy mustard sauce are an elevated take on a classic vegetable side. Roasted until golden brown, tossed with smoky turkey bacon, and drizzled with a rich, tangy Dijon sauce, this dish is bold in flavor and simple to make. Perfect for weeknight dinners or holiday feasts, it’s a crowd-pleaser that fits keto, low-carb, and gluten-free diets.
Ingredients
- 1½ lbs Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 slices turkey bacon, chopped
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon whole grain mustard
- ¼ cup grated parmesan cheese
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on the baking sheet, cut side down.
Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
While Brussels sprouts are roasting, cook chopped turkey bacon in a skillet over medium heat until crispy. Remove and set aside.
In the same skillet, melt butter and sauté garlic until fragrant.
Add heavy cream, Dijon mustard, and whole grain mustard. Simmer for 2-3 minutes until slightly thickened.
Stir in parmesan cheese until melted and smooth. Remove from heat.
Toss roasted Brussels sprouts with the crispy turkey bacon and drizzle with the creamy mustard sauce before serving.
Notes
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For extra crispiness, use an air fryer or convection bake setting.
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You can substitute turkey bacon with regular bacon or a vegetarian option.
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Make the mustard sauce in advance to save time.
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For a dairy-free version, replace cream with coconut cream and use dairy-free cheese or skip it entirely.
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Garnish with fresh herbs or a sprinkle of crushed red pepper for extra flair.