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–+ servings
Dijon bacon brussels sprouts with goat cheese on a white plate over a dark gray linen and wooden serving platter ready to served and enjoyed.

Dijon Bacon Brussels Sprouts with Goat Cheese

Meeta Arora
Turn what you know about these little green heads upside down because you’ll fall in love with these Dijon Bacon Brussels Sprouts with Goat Cheese!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 271 kcal

Ingredients
  

  • 2 Pounds Brussels Sprouts about 4 cups
  • 4 Stips Bacon
  • 1 Small Onion diced
  • 2 Cup Mushrooms sliced
  • ¼ Cup Dijon Mustard I use 365 brand from Whole Foods or primal kitchens.
  • ¼ Cup Honey
  • 3 Tablespoons Coconut Aminos or gluten-free worcestershire sauce.
  • 4 Tablespoons Olive Oil divided
  • 1 ½ Tablespoons Salt
  • 3-4 Cloves Garlic, minced or 1 ½ teaspoons garlic powder
  • 1 Teaspoons Pepper
  • ½ Cup Goat Cheese crumbled - omit for dairy-free

Instructions
 

  • Preheat your oven to 425 degrees.
  • Trim the brussls sprouts, removing any back leaves and then cut them in half.
    2 Pounds Brussels Sprouts
  • Place the brussels sprouts on a parchment lined baking sheet and lightly coat with half the olive oil. Roast the brussels sprouts for about 30-45 minutes, or until they are cooked and slightly crispy.
    2 Pounds Brussels Sprouts , 4 Tablespoons Olive Oil
  • While the brussels sprouts are in the oven, cut the bacon into small pieces in a skillet and ocok it till it's cruspy.
    4 Stips Bacon
  • Remove the bacon from the skillet and drain all but about 1-2 TBS of bacon fat from the pan.
  • Add the onions and mushrooms to the bacon fat and saute them until they start to caramelize.
    1 Small Onion, 2 Cup Mushrooms, 3-4 Cloves Garlic, minced
  • Add the remaining ingredients, except the goat cheese to a small bowl, and combined.
    ¼ Cup Dijon Mustard, ¼ Cup Honey, 3 Tablespoons Coconut Aminos, 4 Tablespoons Olive Oil, 1 ½ Tablespoons Salt, 1 Teaspoons Pepper
  • WHen the brussels sprouts are out of the oven toss them into the pan with the onions and mushrooms.
  • Toss in the sauce and stir to coat.
  • Topp with the crumbed bacon and goat cheese right before serving and enjoy!
    ½ Cup Goat Cheese

Notes

Roast the Brussels Sprouts – This might seem like an extra step instead of just cooking them in the pan with the rest of the veggies. However, trust me, roasting the Brussels sprouts makes the difference in the final texture of the dish that you won’t want to miss. You don’t want little mushy balls, you want tender but slightly crisp brussels sprouts. 
Add the bacon and goat cheese last to maintain their crunch and creaminess. This adds texture to the dish.
Omit the goat cheese to keep this recipe dairy-free or use your favorite dairy-free alternative.

Nutrition

Calories: 271kcalCarbohydrates: 30gProtein: 10gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.002gCholesterol: 9mgSodium: 2.148mgPotassium: 746mgFiber: 7gSugar: 16gVitamin A: 1.345IUVitamin C: 131mgCalcium: 107mgIron: 3mg
Keyword vegetables
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