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Bacon and Blue Brussels Sprouts

Bacon and Blue Brussels Sprouts

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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


  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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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!


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


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.