A Little Story About Sprouts
My grandson used to hide his Brussels sprouts in his napkin. I saw him do it. I just smiled and said nothing.
Then I made him this recipe. He ate every single one on his plate. He even asked for more. I still laugh at that. It shows how a good recipe can change your mind.
Why This Dish is Special
This is not just a side dish. It is the star of the dinner table. The hot bacon dressing makes everything feel cozy and happy.
Food should bring people together. A great dish can turn a regular Tuesday into a small celebration. That is why this matters. It creates a happy moment.
The Magic of Roasting
Do not just boil your sprouts. Please. Roasting them is the secret. It makes them sweet and crispy on the outside.
Lay them cut-side down on the hot pan. This gives them a beautiful brown color. Does not that smell amazing? It fills the whole house with a warm, toasty smell.
Making the Dressing
Now for the best part. We use the bacon grease to make the dressing. It sounds a little funny, I know. But it adds so much flavor.
You cook the onion and garlic in that tasty grease. Then you add the vinegar and sugar. It sizzles and gets thick. Fun fact: the vinegar and sugar create a sweet and sour taste called a gastrique. It is a fancy word for a simple, delicious sauce.
Bringing It All Together
When the sprouts are golden, you toss them right in the skillet. Add the crispy bacon back in. Give everything a good stir.
Hear that sizzle? That is the sound of flavor. Every sprout gets coated in that wonderful dressing. Serve it right away while it is hot and happy.
Your Turn in the Kitchen
Did you have a vegetable you hated as a kid? What was it? I would love to hear your story.
What is your favorite cozy meal for a chilly day? Tell me all about it. Maybe I will try making it myself.
Will you be making this for your family this week? Let me know how it turns out.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Brussels sprouts | 2 pounds | Trimmed and halved |
| Olive oil | 3 tablespoons | |
| Salt | 1 teaspoon | Plus more to taste for the dressing |
| Bacon | 8 slices | Cut into 1-inch pieces |
| Yellow onion | 1/2 | Diced |
| Garlic | 3 cloves | Minced |
| Apple cider vinegar | 1/3 cup | |
| Brown sugar | 1/4 cup | Firmly packed |
| Dijon mustard | 1 tablespoon |
A Little Story in Every Bite
My grandson used to turn his nose up at Brussels sprouts. He called them little cabbages. I told him they were flavor sponges, especially with this hot bacon dressing. His opinion changed completely that night. Doesn’t that smell amazing when it all comes together? It fills the whole kitchen with a sweet and smoky hug. This recipe turns a simple side into the star of the dinner table. I still laugh at how he asks for it now.
Step 1: First, get your oven nice and hot at 425°F. You can even put your baking sheet in to heat up. This helps the sprouts get crispy. Trim the stem ends off your sprouts and cut them all in half. Toss them in a big bowl with olive oil and salt. They should glisten a little.
Step 2: Now, let’s cook the bacon. Use a big skillet for this. Cook it over medium heat until it’s nice and crisp. Take the bacon bits out with a slotted spoon. Leave all that tasty bacon grease in the pan. (My hard-learned tip: Don’t pour the grease down the sink! It can clog the pipes.)
Step 3: Lay your sprouts on the hot baking sheet, cut side down. Give them some space to breathe. Roast them for about 25 minutes. You want them deep golden brown with crispy leaves. This is my favorite part. I love the smell of roasting sprouts.
Step 4: While those roast, let’s make the magic dressing. Drain most of the bacon grease, leaving about three tablespoons. Cook your diced onion in that grease until it’s soft. Then add the garlic for just one minute. Can you guess what ingredient adds a sweet and tangy kick? Share below!
Step 5: Add the apple cider vinegar, brown sugar, and mustard to the skillet. Let it bubble and get a little thicker. Stir it now and then. This only takes about five minutes. The smell is just incredible. It reminds me of autumn fairs.
Step 6: Finally, bring it all together! Put the roasted sprouts back in the big skillet. Add the crispy bacon bits, too. Toss everything in that hot, glorious dressing. Serve it right away while it’s still sizzling. Everyone will want to dig in immediately.
Cook Time: 30–35 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Side Dish
Three Fun Twists to Try
This recipe is like a good friend. It’s wonderful as it is, but it also loves to play dress-up. Sometimes I like to change it just a little. It keeps things exciting in the kitchen. Here are a few of my favorite ways to mix it up.
The Sweet & Crunchy: Toss in a handful of dried cranberries and chopped pecans at the very end.
The Spicy Kick: Add a big pinch of red pepper flakes to the dressing while it simmers.
The Vegetarian Delight: Skip the bacon and use smoked paprika in the oil for the sprouts.
Which one would you try first? Comment below! I love hearing your ideas. They give me new inspiration for my own table.
My Favorite Ways to Serve It
This dish is so full of flavor, it makes any meal feel special. I love serving it right out of the old cast iron skillet. It keeps everything warm and looks so homey. A little sprinkle of flaky salt on top at the end is my secret.
It’s perfect next to a simple roast chicken or some pork chops. For a lighter meal, I serve it over a big bed of fluffy mashed potatoes. The dressing soaks right in. It’s pure comfort. For a drink, a cold apple cider is wonderful. A crisp lager beer also pairs nicely. Which would you choose tonight?
Keeping Your Sprouts Tasty Later
Let’s talk about keeping your sprouts for tomorrow. Cool them completely first. Then store them in a sealed container in the fridge. They will be good for up to three days.
You can freeze them too. I pack them in a freezer bag. They last for two months this way. I once froze a big batch for my grandson’s visit. He was so happy to have a home-cooked meal ready.
Reheating is simple. Use your oven or a skillet. This keeps them crispy. The microwave can make them soggy. Batch cooking saves you time on a busy night.
Having a good meal ready matters. It makes a tough day feel softer. It is a small gift to your future self. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Sprout Problems
Sometimes sprouts can be bitter. Roasting them until brown fixes this. The heat brings out their natural sweetness. This matters because a sweet sprout is a happy sprout.
Is your dressing too sharp? Add a tiny bit more brown sugar. I remember when I made it too tangy once. A little sugar balanced it right out. Your sauce should be a nice mix of sweet and sour.
Do not crowd your baking sheet. Give the sprouts space. This lets them get crispy instead of steam. Cooking with confidence comes from knowing these little tricks. Which of these problems have you run into before?
Your Quick Sprout Questions Answered
Q: Is this recipe gluten-free? A: Yes, it is! Just check your bacon and mustard labels to be sure.
Q: Can I make it ahead? A: You can roast the sprouts and make the dressing a day early. Combine them just before serving.
Q: What if I don’t have apple cider vinegar? A: White wine vinegar works well too. It is a good swap.
Q: Can I double the recipe? A: Of course! Use two baking sheets so the sprouts aren’t crowded.
Q: Any optional add-ins? A: Try tossing in some chopped apples or walnuts at the end. Which tip will you try first?
*Fun fact: Brussels sprouts grow on a long, thick stalk. They look like tiny cabbages climbing a pole!*
A Note From My Kitchen to Yours
I hope you love this recipe as much as I do. It is a cozy, happy dish. It turns a simple vegetable into something special.
I would be so delighted to see your creation. Sharing food is a way of sharing joy. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Brussels Sprouts with Hot Bacon Dressing
Description
Roasted Brussels sprouts tossed in a sweet and tangy hot bacon dressing for a flavorful side dish.
Ingredients
Instructions
- Preheat the oven to 425°F. If you’d like, preheat a large rimmed baking sheet in the oven, as well.
- Trim the stem ends and slice each sprout in half. Place them in a large bowl. Add the olive oil and 1 teaspoon salt and toss to coat.
- In a large skillet, over medium heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan.
- Add the Brussels sprouts, cut side down, to the rimmed baking sheet. Be sure to not crowd the sheet pan. Roast for 20 to 25 minutes or until deep golden brown and the exterior leaves are crispy.
- While the Brussels sprouts cook, drain away all but 3 tablespoons of bacon grease from the skillet and return it to medium-low heat. Add the onion and cook, stirring frequently, until tender – 5 to 8 minutes. Add the minced garlic and cook for 1 minute or until fragrant.
- Add the apple cider vinegar, brown sugar, and dijon mustard. Reduce the heat to a simmer and cook until the mixture starts to thicken, stirring occasionally – about 5 minutes. Add salt and pepper to taste. (I usually add about about 1/2 teaspoon of salt and 1/4 teaspoon of pepper.)
- Once the sprouts are roasted, add them to the skillet with the bacon, and toss to coat in the hot bacon dressing. Serve immediately.
Notes
- For best results, serve immediately to maintain the crispiness of the Brussels sprouts.
