My friend is aware of my hatred for Brussels sprouts, but she offered me a recipe for fantastic bacon and blue cheese-topped Brussels sprouts.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 4 slices bacon
- 1 small red onion, thinly sliced
- ¼ teaspoon salt
- ¾ cup water
- 1 teaspoon Dijon mustard
- 1 pound Brussels sprouts, trimmed, halved lengthwise, and thinly sliced
- 1 tablespoon cider vinegar
- ½ cup crumbled Gorgonzola cheese, or to taste
Instructions
- Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon, but leave drippings; blot bacon slices on a paper towel-lined plate. Crumble when cool.
- Stir onion and salt into hot fat over medium heat until tender, about 5 minutes. Pour in water and Dijon mustard. Cook and stir over medium-high heat until water comes to a boil. Scrape the pan to dissolve brown bits in water. Add Brussels sprouts and vinegar. Cook, stirring often, until Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.
Nutrition Facts
| Calories | 164 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 406 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
These are so good the vegetable haters in my family finished them off. I will certainly make them again!
This was wonderful! I prepared it in my wok as a stir fry and it was a big hit with both my hubby and I. The only alteration I did was to use balsamic vinegar instead of the cider vinegar called for in the recipe. It gave it a tangy sweetness one gets from the dressing on a wedge salad.
I love brussel sprouts even more now!! Delish
I love all of these ingredients alone but together they are fabulous! Thank you for t his recipe!
We loved these, I cut the bacon in half and drained most of the grease based on suggestions. Very tasty and a nice change. You can even buy the fresh Brussel sprouts already shredded to save time.
I made this for Thanksgiving dinner with Brussels sprouts from our garden. It was a big hit even among those that are not wild about Brussels sprouts. I followed the recipe as written and it was great.
Use less onion, no Gorgonzola, and Vegetable Better-Than-Bouillon instead of water.
I made this yesterday and everyone loved it. The whole two pound package of sprouts was gobbled up.
Goodness, this was good!
Wonderful side dish and so easy to make!
Made them twice this week!! Started eating so fast I forgot to take a pic…
Great recipe. As with most recipes, I put it on steroids with more onion and bacon. Usually have the cheese on the side for those who care for it. It’s a big hit in our Holiday table.
This was pretty good. My family aren’t huge fans of blue or feta cheese but this went over well. I used baby sprouts so I didn’t shred them, went easy on the cheese and omitted the vinegar.
This was excellent! Was looking for a different way to make brussels sprouts and this was perfect! I did use a sweet onion vs. a red onion instead. Will make again!
This was surprisingly good. I love bacon, but was grossed out at the thought of using all the bacon grease, so I discarded most of it. Used just a small amount of gorgonzola cheese, maybe 1/4 of a cup. I had never made Brussels sprouts and wasn’t exactly sure how to prepare them…we removed several of the outer leaves and trimmed off the bottom stalk, then cut them in half, lengthwise. I don’t think there is any need to “thinly slice” them, as the recipe indicates.
Delicious. I use prosciutto instead of bacon.
I understand this recipe was designed for those who may not enjoy the taste of brussel sprouts, but for someone like me who does enjoy their flavor, I found this dish to be a bit overwhelming, flavor-wise. I substituted bleu cheese, and only used 1/4 the amount the recipe called for. It was good, but in the future I would skip the cheese and dijon. I think the bacon drippings and crumbles add plenty of flavor.
I have made this so many times already I can’t believe I haven’t rated it until now. I have a friend who requests this when she comes for dinner and over the weekend we had her birthday dinner. Her father called me the next day for the recipe, he was making it again for that night! I like it better when I sub chicken stock for the water. I use fresh sprouts and they do take longer than 4-6 minutes to make them tender. I have to admit, I never use the vinegar, I’m not much of a vinegar person.
I have tried to like Brussels sprouts for years and FINALLY I have found the right recipe. Roasting the sprouts first was a plus. I drizzled the vinegar on the sprouts and let them sit for about 15 minutes before adding the sprouts into the final step. Got the little bit of the tang of vinegar without the bite. Will make this again.
Made this tonight. Simple easy recipe and so freaking good. The whole famdamly loved it, including my 3 dogs! But really how can you go wrong with the 3 b’s…bacon, blue cheese and brussel sprouts?
Great dish! My husband hates cabbage, but this was a hit. Made it according to the directins, but I substituted with Feta cheese.