These brussel sprouts were inspired by a local restaurant here in Bryan, TX. The chef did a similar caramelization of honey, bacon, pickled red onions, and blue cheese. Delicious, but I’m not eating dairy for the time and didn’t have any pickled red onions. But it was dinner time, and I had brussels and bacon and a longing to eat them again.
Enter dijon mustard, which is one of the most underappreciated condiments, in my opinion. After trying it here, you might agree too. The right amount of tangy to balance out the other flavors of sweet and salty.
I have never had to fight my kids for vegetables until now. Our family of 5 devour 2lbs of these brussels during a meal. I love finding new ways to enjoy vegetables, and I hope you’re feeling inspired as well. Let me know how you like them!
The Best Brussel Sprouts
1lb brussel sprouts, halved or quartered depending on the size
4-6 pieces of bacon, chopped
Salt + Pepper
2 tablespoons maple syrup/honey
1 tablespoon dijon mustard
- Preheat cast iron skillet on your grill, medium high. You can totally make these in your house, but they are so delicious on the grill.
- Once pan is preheated, add your bacon and start rendering the fat.
- When bacon is about half rendered, though not completely, add your brussels with salt and pepper. Toss well with bacon and fat.
- While brussel sprouts are cooking, mix maple syrup and mustard.
- When brussels are golden brown and in the last minute of cooking, pour your sauce over and toss in pan until covered.