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Bacon and Blue Brussels Sprouts


"My friend knows I hate Brussels sprouts. She gave me this recipe. These are fab!"
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30 m servings 164 cals
Original recipe yields 6 servings


  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 45
  1. 66 Ratings

Most helpful positive review

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 reci...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 reci...

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 oni...

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...

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 dressi...

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 inste...

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 ...

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 b...

This was delicious, but it was a greasefest. Next time I will discard the bacon grease. It gave me a stomach ache. I also roasted the sprouts in the oven as another reviewer suggested.

Absolutely a taste sensation! I've only tried the recipe with blue cheese crumbles and don't even want to try any other cheese because it all goes together like a horse and carrot. I've made i...