Brussels sprouts have come a long way from the overcooked, soggy side dish many people remember from childhood. When roasted properly, they transform into something entirely different: crisp on the outside, tender on the inside, with a naturally sweet, nutty flavor that pairs beautifully with savory ingredients.
This recipe for Crispy Brussels Sprouts with Bacon & Creamy Mustard Sauce takes that transformation and turns it into a full flavor experience. The Brussels sprouts are roasted at high heat until they’re deeply caramelized and crisp around the edges. Smoky bacon adds richness and crunch, while a tangy, creamy mustard sauce ties everything together with brightness and a little zing. Every bite gives you a mix of textures—crispy, creamy, and slightly chewy—with layers of savory, salty, and tangy flavors.
What makes this dish special is how easy it is to prepare while tasting like something you’d order at a restaurant. The ingredients are simple and familiar, but when they’re combined—roasted Brussels sprouts, bits of bacon, and a velvety mustard sauce—you get a side dish (or even a light main) that feels elevated, comforting, and satisfying.
It’s perfect for holiday dinners, weeknight meals, or any time you want a vegetable side that people will actually be excited to eat. Once you try this version, it’s likely to become your go-to way of serving Brussels sprouts.
Core Ingredients for Making the Recipe
To make these flavorful Crispy Brussels Sprouts with Bacon & Creamy Mustard Sauce, you only need a handful of everyday ingredients. Here’s what you’ll need:
For the Brussels Sprouts & Bacon
- 2 pounds Brussels sprouts, trimmed and halved
Trim the ends and remove any yellow or damaged outer leaves. Halving them helps them roast evenly and get extra crispy edges. - 6 ounces bacon, chopped
Use your favorite bacon—smoky, thick-cut, mild, or even a peppered variety. The rendered fat adds flavor and helps crisp the sprouts. - 3 tablespoons olive oil
Helps coat the sprouts so they roast instead of steam and encourages browning. - 1 teaspoon salt
Enhances flavor and balances the natural sweetness of the roasted sprouts. - 1/2 teaspoon black pepper
Adds a subtle kick and depth.
(optional but recommended)
- 1/2 teaspoon garlic powder
For a light garlic flavor that complements both the bacon and the sprouts.
For the Creamy Mustard Sauce
- 1/2 cup sour cream or plain Greek yogurt
The creamy base for the sauce—rich, tangy, and smooth. - 2 tablespoons Dijon mustard
Adds sharp, tangy flavor and classic mustard warmth. - 1 tablespoon whole-grain mustard
Brings texture and deeper mustard notes with pops of flavor from the mustard seeds. - 1 tablespoon honey or maple syrup
Balances the tanginess and saltiness with a touch of sweetness. - 1 tablespoon lemon juice
Brightens the sauce and keeps it from feeling too heavy. - 1 small garlic clove, finely minced (or 1/4 teaspoon garlic powder)
Adds savory depth and a gentle bite. - Salt and black pepper, to taste
For final seasoning and balance.
These ingredients come together to create a dish that’s simple, flavorful, and versatile enough to serve with many different mains.
Step-by-Step
Guide to Making the Recipe
1. Preheat the oven and prepare your pan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it to prevent sticking. A large pan ensures the sprouts have enough space to crisp instead of steaming.
2. Prepare the Brussels sprouts
Rinse the Brussels sprouts under cold water and pat them dry thoroughly—excess moisture can prevent them from crisping. Trim off the tough stem ends and peel away any yellow or damaged outer leaves. Cut each sprout in half from top to bottom.
3. Season the sprouts
Place the halved Brussels sprouts in a large bowl. Drizzle with 3 tablespoons olive oil, then sprinkle in the salt, black pepper, and garlic powder (if using). Toss until all the sprouts are evenly coated, making sure the oil and seasoning get into the crevices and across the cut sides.
4. Arrange on the baking sheet
Spread the Brussels sprouts in a single layer on your prepared baking sheet, placing them cut side down as much as possible. This helps them develop a deep, caramelized surface.
5. Add the bacon
Sprinkle the chopped bacon evenly over and around the Brussels sprouts. As the bacon cooks, it will render fat that helps crisp the sprouts and layers the entire dish with smoky flavor.
6. Roast until crispy and caramelized
Place the baking sheet in the preheated oven and roast for 25–30 minutes, stirring once or twice during cooking.
You’ll know they’re ready when:
- The edges of the sprouts are deep golden brown and crispy.
- The bacon is cooked through and crisp.
- The centers of the sprouts are tender when pierced with a fork.
If you prefer extra crispiness, you can roast them a few minutes longer—just keep an eye on them so they don’t burn.
7. Make the creamy mustard sauce
While the sprouts and bacon are roasting, prepare the sauce. In a small bowl, combine:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
- Minced garlic
Whisk until smooth and creamy. Taste the sauce and season with salt and black pepper as needed. If you’d like a thinner consistency for drizzling, you can whisk in a teaspoon or two of water or milk until it reaches your desired texture.
8. Combine or serve separately
Once the Brussels sprouts and bacon are done, remove the tray from the oven. You have two options:
- Option 1 – Tossed: Transfer the hot Brussels sprouts and bacon to a large serving bowl and drizzle most of the creamy mustard sauce over them. Toss gently to coat, reserving a little sauce for serving on the side.
- Option 2 – Drizzled: Arrange the roasted sprouts and bacon on a platter and drizzle the sauce over the top just before serving. Serve any extra sauce in a small bowl alongside.
9. Serve and enjoy
Serve the Crispy Brussels Sprouts with Bacon & Creamy Mustard Sauce warm. Each bite should give you a combination of caramelized edges, smoky bacon, and tangy, creamy sauce that brings everything together.
Flavor Variations and Creative Twists
One of the best things about this recipe is how easy it is to customize. A few small changes can give you a completely different flavor experience while keeping the spirit of the dish the same.
Add a Sweet Touch
- Balsamic glaze: After roasting, drizzle the sprouts with a little balsamic reduction or glaze along with the mustard sauce. The sweet-tart flavor pairs beautifully with bacon and mustard.
- Dried cranberries: Toss in a small handful of dried cranberries before serving for pops of sweetness and color—especially nice for holiday meals.
- Maple bacon twist: Use maple-cured bacon or add an extra drizzle of maple syrup to the sprouts in the last few minutes of roasting.
Play with the Mustard Profile
- Extra tangy: Use more Dijon and a bit less honey for a sharper, more assertive sauce.
- Milder sauce: Increase the sour cream or yogurt and decrease the mustard for a creamier, gentler flavor.
- Smoky variation: Add a pinch of smoked paprika or a splash of liquid smoke to the sauce or directly onto the sprouts before roasting.
Add More Texture
- Toasted nuts: Sprinkle toasted walnuts, pecans, or sliced almonds over the finished dish for a nutty crunch.
- Crispy onions or shallots: Top with fried shallots or crispy onions for extra savoriness and texture.
Herb Accents
- Fresh herbs: Finish with chopped fresh parsley, chives, or thyme to add brightness and color.
- Rosemary or thyme: Toss a few sprigs of rosemary or thyme onto the baking sheet while roasting for aromatic undertones.
How to Serve
Crispy Brussels Sprouts with Bacon & Creamy Mustard Sauce is a versatile dish that can be served in several ways, depending on the occasion.
As a Side Dish
This recipe is ideal alongside:
- Roasted or grilled chicken
- Steak or pork chops
- Holiday roasts like turkey, ham, or beef
The rich bacon and creamy sauce make it feel special enough for festive meals, while the simplicity makes it perfect for weeknights, too.
As a Small Plate or Appetizer
Serve the roasted sprouts on a platter with the mustard sauce in a bowl for dipping. They make a great starter or shared plate for gatherings.
As a Light Main
Serve a generous portion over a bed of grains, such as quinoa, farro, or brown rice, for a simple, hearty meal. You can also add a poached or fried egg on top for extra protein and richness.
With Other Sides
Pair this dish with:
- Mashed or roasted potatoes
- A bright green salad
- Warm crusty bread to soak up any extra sauce
The balance of crisp, creamy, smoky, and tangy flavors makes it easy to match with many different mains and sides.
Tips & Variations
A few practical tips can help you get the crispiest, most flavorful Brussels sprouts every time.
Don’t Overcrowd the Pan
If the sprouts are piled on top of each other, they’ll steam instead of roast, and you’ll miss out on that crispy texture. Use a large baking sheet, or divide them between two pans if needed.
Dry the Sprouts Well
After washing, make sure the Brussels sprouts are as dry as possible. Moisture is the enemy of crispiness, so pat them dry with a towel before tossing them in oil.
Cut Evenly
Try to cut the sprouts into similar sizes so they roast at the same rate. Very large sprouts can be quartered, while smaller ones can simply be halved.
Adjust the Bacon
If you want a slightly lighter version, you can reduce the amount of bacon or use turkey bacon. Just keep in mind that pork bacon renders more fat, which contributes to crispiness and flavor.
Control the Sauce Strength
You’re in charge of how bold your mustard sauce is.
- For a stronger mustard flavor, add more Dijon or whole-grain mustard.
- For a milder sauce, increase the sour cream or yogurt and add a bit more honey or lemon juice.
Make it Ahead
You can roast the Brussels sprouts and bacon a bit in advance and reheat them on a baking sheet in a hot oven for a few minutes. Prepare the sauce ahead of time and keep it refrigerated, then stir it well before serving. If it thickens too much, thin it with a small splash of water or lemon juice.
Final Thoughts
Crispy Brussels Sprouts with Bacon & Creamy Mustard Sauce is a delicious example of how a few simple ingredients can turn a humble vegetable into a standout dish. The high-heat roasting brings out the natural sweetness of Brussels sprouts and gives them irresistible caramelized edges. Bacon adds smokiness and crunch, while the creamy mustard sauce provides brightness, tang, and a smooth, luxurious finish.
It’s a dish that feels both comforting and sophisticated—a perfect balance between rustic and refined. Whether you’re trying to win over someone who claims they “don’t like Brussels sprouts” or you already love them and want a new way to enjoy them, this recipe delivers on flavor, texture, and satisfaction.
With basic pantry staples and a straightforward method, you can create a side that feels special enough for holidays but easy enough for any night of the week. It’s the kind of recipe you’ll find yourself returning to whenever you want something that tastes impressive without requiring complicated steps or hard-to-find ingredients.
FAQ
Can I use frozen Brussels sprouts instead of fresh?
You can, but fresh Brussels sprouts give the best crispiness. If you use frozen, thaw them first and pat them very dry. Spread them out well on the baking sheet and roast at a slightly higher temperature or for a bit longer to help them caramelize.
Can I make this dish without bacon?
Yes. You can omit the bacon entirely and use just olive oil, or replace it with turkey bacon or a vegetarian alternative. Keep in mind that the flavor will be less smoky, so you might want to add a little smoked paprika to the sprouts or sauce.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. The sprouts won’t stay as crispy, but they’ll still be flavorful. Reheat them on a baking sheet in a hot oven or air fryer to restore some crispness.
Can I make the creamy mustard sauce ahead of time?
Yes. The sauce can be made a day in advance and stored in the refrigerator in a sealed container. Stir it before serving, and if it’s too thick, thin it with a splash of water, milk, or lemon juice.
Can I reduce the fat in this recipe?
You can use turkey bacon instead of regular bacon, reduce the amount of olive oil slightly, and opt for Greek yogurt instead of sour cream in the sauce. The dish will still be tasty, though a bit less rich.
What can I serve this with?
This dish pairs well with roasted chicken, grilled meats, baked fish, or even a simple omelet or frittata. It’s also excellent on a holiday table alongside turkey .
