Bacon and Blue Brussels Sprouts Recipe -
Bacon and Blue Brussels Sprouts Recipe
  • READY IN 30 mins

Bacon and Blue Brussels Sprouts

Recipe by  

"My friend knows I hate Brussels sprouts. She gave me this recipe. These are fab!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, but leave the drippings; blot the bacon slices on a paper towel-lined plate. Crumble when cool.
  2. Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to a boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often, until the Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2010

I'm the submitter of this recipe. As I look at the photos that people have added I notice that the brussels sprouts look to be halved or even whole. One of the most important steps in this recipe, in my opinion, is to slice the sprouts very thinly, almost shred them - the way you would shred cabbage for cole slaw. This keeps the cooking time down so the sprouts don't get mushy - they remain somewhat 'al dente' particularly if you cook somewhat like a stir fry. Also, AR modified my instructions and say to add the vinegar when you add the sprouts. I don't do that. I add the vinegar after the sprouts are finished cooking - stirring it in right before tossing with the bacon and gorgonzola. It gives the dish a nice bite!

Most Helpful Critical Review
Feb 04, 2012

Great ingredients, but there was Way too much Gorgonzola cheese for my liking. I should have added it a little bit at a time, to taste.

Nov 01, 2010

Loved this. I used laughing cow blue cheese wedges and I roasted the Brussels sprouts in the oven because I like the carmelization, and then added them at the end to the mustard, vinegar and onion mixture. Great way to dress up sprouts..I have leftovers , luckily.. mmmm

Jan 26, 2011

This was a great dish to prep ahead of time. I made the bacon, trimmed and sliced the Brussels sprouts in the morning then made the dish for dinner. Very easy and quick cooking once all the prep work is done. Even my husband loved it and he is a pickier eater than my three year old.

Dec 27, 2010

I made this for Christmas dinner yesterday, and it was a BIG hit! I followed the recipe exactly, except I didn't have any Gorgonzola so I spooned in about a half cup of bleu cheese salad dressing. It was AWESOME! Even the kids like it! My husband, who is picky, said "This is a keeper!"

Feb 24, 2011

This recipe is awesome! My husband thought I was crazy making brussel sprouts- until I put this dish in front of him, and he devoured it! Great addition of bacon- and we used feta cheese instead of blue... it was great!

Dec 28, 2010

Served this with beef tenderloin and it was a HUGE hit! It's different and sophisticated--the perfect side dish to a special meal. With the addendum from the recipe originator, I chose to shred the brussel spouts and stir-fry until tender-crisp. Having it all prepped and ready to go made it easy even @ the last minute. Enjoy!

Aug 29, 2011

I only had frozen sprouts and this turned out great! I followed the recipe, probably used a bit extra vinegar and gorgonzola, but that's to my taste:) great recipe since i'm not a big fan of brussels sprouts.


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  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 406 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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