Brussels Sprouts with Bacon, Walnuts and Mustard is a recipe that people will love or hate. Brussels Sprouts divides so many people but when mixed with bacon, walnuts and a mustard sauce, they become hard to resist. Serve this dish at Thanksgiving and you will have to cook it for Christmas. Also, always use smoked bacon, it carries a stronger flavour that is a sure hit. Other dishes to serve alongside are Cranberry Herb Sauce, Sage and Onion Stuffing and Homemade Bread Sauce. Should any be left over at the end of the meal then might I suggest bubble and squeak. Just mash the sprouts, bacon and walnuts and with a few potatoes and you have bubble and squeak.
Brussels Sprouts with Bacon, Walnuts and Mustard is one of those dishes that quietly wins people over. It takes a vegetable with a mixed reputation and turns it into something bold, comforting, and deeply satisfying. This is not about hiding sprouts under layers of sauce. It is about letting them shine, while giving them confident support from smoky bacon, toasted nuts, and a sharp mustard dressing.
As a home cook, I love dishes like this because they feel honest. Nothing is overly complicated. Each ingredient has a clear role. Together, they create balance rather than confusion. The sprouts bring a gentle bitterness and a pleasing bite. Roasting them properly transforms their flavour. The heat draws out their natural sweetness and adds those little charred edges that make all the difference.
Bacon is the obvious crowd-pleaser here. Cut into lardoons, it cooks down slowly and releases its fat. That fat becomes part of the dish rather than something to discard. It carries flavour and ties everything together. The saltiness of the bacon contrasts beautifully with the sprouts. It also adds texture, especially when cooked until crisp but not dry.
Walnuts deserve special mention. They add a warm, earthy note and a soft crunch. When cooked gently in the bacon fat, they take on extra depth without becoming bitter. Their slightly sweet flavour works well with both the sprouts and the dressing. It is a small addition that makes the dish feel more thoughtful.
Garlic and banana shallots sit quietly in the background, but they matter. The garlic brings aroma rather than sharpness when sliced and cooked gently. The shallots soften and sweeten as they cook. They help round out the stronger flavours and stop the dish from feeling harsh.
What really lifts this dish is the mustard dressing. It is simple, but clever. Red wine vinegar adds brightness and cuts through the richness. Honey softens that sharp edge and adds just enough sweetness. Coarse grain mustard brings heat, texture, and a gentle tang. When whisked into the warm bacon fat, it forms a glossy dressing that clings to every sprout. Nothing feels dry or separate.
Seasoning is key, but it should be handled with care. Bacon brings plenty of salt, so restraint matters. Black pepper adds warmth rather than heat. A final tasting before serving makes all the difference. Small adjustments here can elevate the whole bowl.
I like this dish because it feels flexible. It works as a side, but it can also stand on its own. It sits comfortably alongside roast chicken, pork, or even a festive spread. This dish also works well for a midweek meal when you want something hearty but still vegetable-focused.
There is also something satisfying about serving this straight from the bowl. It feels generous and relaxed. It encourages people to help themselves. The aromas alone usually do the talking before the first bite is taken.
For anyone who claims they do not like Brussels sprouts, this dish is a gentle challenge. The roasting changes their character. The bacon and mustard add familiarity. The walnuts add interest. It feels grown-up, but still comforting.
As a home cook, I find this is the sort of dish that disappears quickly. Seconds are common. So are questions about what went into it. That, to me, is always a good sign.
Brussels Sprouts with Mustard, Bacon and Walnuts
Ingredients
- 1 1/2 pounds Brussels sprouts halved
- 3 tbsp Extra Virgin olive oil
- 8 ounces bacon cut into lardoons
- 1/2 cup walnuts coarsely chopped
- 2 cloves garlic sliced
- 2 banana shallots sliced
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tbsp coarse grain mustard
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 450 degrees F.
- Toss the Brussels sprouts with 2 tablespoons of the oil and sprinkle with salt and pepper on a rimmed baking sheet.1 1/2 pounds Brussels sprouts, 3 tbsp Extra Virgin olive oil, Salt, Black pepper
- Spread the Brussels sprouts out on the baking sheet and roast, stirring once or twice during the cooking process, until tender and charred in spots, 35 to 40 minutes.
- Add the bacon to a medium sauté pan and render over medium heat, 1 to 2 minutes.8 ounces bacon
- Add the remaining 1 tablespoon oil, the walnuts, garlic, shallots and a pinch of salt.1/2 cup walnuts, 2 cloves garlic, 2 banana shallots, Salt
- Cook until the bacon is crispy, being careful not to burn the walnuts.
- Stir in the vinegar, honey and mustard with a fork.2 tbsp red wine vinegar, 1 tbsp honey, 1 tbsp coarse grain mustard
- Whisk into the bacon fat until emulsified.
- Taste and season with salt and pepper.Salt, Black pepper
- Transfer the Brussels sprouts to a large mixing bowl, add the bacon mixture and toss well.
- Serve immediately and hot.