Brussels Sprouts with Bacon-Mustard Vinaigrette

Fresh Brussels sprouts have a sweet, nutty flavor that pairs wonderfully with bold flavors like bacon, vinegar and mustard. This dish is delicious with simply roasted pork, chicken or turkey.


2 strips thick cut bacon, cut crosswise into 1/4” wide strips
1 pound Brussels sprouts, trimmed and blanched
freshly ground black pepper
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard

  1. In a large heavy skillet, heat the bacon over medium heat.
  2. Cut the Brussel sprouts in half. Add the sprouts, season with salt and pepper and cook for a few minutes until they begin to brown. Add the sherry vinegar and scrape the caramelized bits from the bottom of the pan with a wooden spoon. Stir in the Dijon. Serve warm.

To Blanch Brussels Sprouts: Bring a medium-sized pot of water to a boil and add 1/2 teaspoon salt. With a paring knife, make and ‘X’ in the core of each sprout so that the center cooks evenly with the leaves. Drop the sprouts into the boiling water and cook until just tender, 5 to 8 minutes. Drain and plunge the sprouts into a bowl of ice water. Let cool and drain again. The sprouts can be cooked in advance and stored in the refrigerator for up to 3 days.

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