Bacon Honey Dijon Brussel Sprouts is sweet Dijon sauce with bacon, brussel sprouts & topped with walnuts is tangy & addictive! Weight Watchers friendly- 2 SmartPoints!
Sometimes you eat a side dish that kind of takes over the whole meal and that’s all you dream about. When this happens to me, I know the recipe I made is blog post worthy and needs to be share with y’all. My Bacon Honey Dijon Brussel Sprouts are a decadent and delicious side dish worthy of being its own meal. Honey Dijon sauce mixed with crispy bacon, roasted brussel sprouts and topped with walnuts is tangy, crispy, sweet, and addictive with every bite! This is a Weight Watchers friendly recipe and 1 cup is 2 SmartPoints.
I’m always thinking of new ways to jazz up brussel sprouts. I really LOVE brussel sprouts, I think aside from potatoes, this is my favorite vegetable. So many possibility and so many different ways to turn this little gem of a vegetable into a unique recipe. A while back, I posted a recipe for Sriracha Honey Brussel Sprouts and you’ve got to try that recipe too! Sweet and spicy sauce coated over crisp brussel sprouts… what’s not to love?!
I’m all about the sauce and brussel sprouts taste in their best form perfectly roasted and covered lightly in a decadent sauce. One of my favorite quick sauces is a Dijon mustard mixed with honey. Tangy Dijon mustard mixed with honey is a delicious combination that goes great with just about anything! For this recipe, I took it a step further and made my own Dijon sauce with the addition of BACON. Yes… bacon. Seriously. Everything is better with bacon.
Roasted brussel sprouts and crispy bacon are a great combination of flavors and textures! I’ve tried several different methods for cooking brussel sprouts but roasting seems to work the best. Roasted brussel sprouts are perfectly crisp on the outside, and soft on the side. To roast brussel sprouts, the first step is to get the sprouts prepped properly.
Be sure to remove some of the outside leaves that seem wilted, then cut off the stem, and slice the sprouts in half. I don’t recommend ever roasting them whole. I actually watched a cooking challenge show on Food Network recently where a chef roasted brussel sprouts whole and the judges were horrified! It’s best to slice them in half if you are going to roast them so they can cook properly.
Roast the brussel sprouts in the oven at 400 degrees for 30 to 35 minutes until crispy, but not charred.
While the sprouts are roasting in the oven, it’s time to get started on bacon! I’m a little picky about my bacon and have recently discovered Hormel’s Natural Choice Uncured Bacon. This bacon has no preservatives or artificial ingredients and tastes so much better than any other bacon I’ve cooked at home. Slice up the bacon along with shallot, garlic, and walnuts.
In a medium skillet, cook bacon for a few minutes.
To the same skillet, add olive oil and sauté the shallot for 5 minutes. Add garlic and walnuts and sauté for another few minutes. Remove from heat and let sit. While the bacon is resting, it’s time to make the Dijon sauce! To a small bowl, mix together red wine vinegar, honey, and Dijon mustard. Once blended, add the bacon mixture.
After the brussel sprouts have finished roasting, add to a large bowl then top with the bacon Dijon sauce and mix well. **Disclaimer: It might be hard not to just dive in and eat the whole bowl before you let anyone else have a bite 😉
These brussel sprouts are a decadent and delicious side dish worthy of being its own meal. Honey Dijon sauce mixed with crispy bacon, roasted brussel sprouts and topped with walnuts is tangy, crispy, sweet, and addictive with every bite! Make this as a side, or serve as your main meal. This makes for delicious left overs too!! 2 Weight Watchers SmartPoints for 1 cup!
I hope you enjoy these bites of flavor!
Bacon Honey Dijon Brussel Sprouts
- 2 Pounds Brussel Sprouts, Washed and dried
- 2 Teaspoons Olive Oil, Divided
- 2 Slices Uncured Bacon (I use Hormel Natural Choice Uncured Bacon)
- 2 Tablespoons Walnuts
- 2 Cloves Garlic
- ¼ Medium Red Onion
- 1 Tablespoon Red Wine Vinegar
- 1 Teaspoon Honey
- 2 Teaspoons Dijon Mustard
- Salt and Pepper, To taste
- Preheat oven to 400°.
- Remove any wilted leaves from brussel sprouts, then cut off stem.
- Cut brussel sprouts in half and set aside.
- In a large bowl, mix brussel sprouts and 1 teaspoon olive oil. Season with salt and pepper.
- Line baking sheet with parchment paper and spread brussel sprouts into an even layer.
- Roast brussel sprouts for 30 to 35 minutes until crisp but not charred.
- Mince garlic and set aside,
- Mince shallot and set aside.
- Chop walnuts and set aside.
- Slice bacon into ½ inch pieces.
- Heat medium skillet over medium heat and cook bacon for 5 minutes.
- Add 1 teaspoon olive oil and onion. Sauté for 4 minutes.
- Add garlic and walnuts and cook 1 minute then remove from heat.
- In small bowl, mix vinegar, honey, and Dijon mustard. Add bacon mixture and mix well.
- In large bowl, mix sauce with roasted brussel sprouts.
Looking for more Side Dish Recipes? Click here to find all the delicious-ness!
Helpful kitchen tools to make this recipe:
Be sure to follow me on Pinterest!