I hereby declare this combination the trio of love.
All of my favorite flavors come together in one vegetable dish. Seriously — the brussels, the bacon, and the mustard. It’s everything I love in one side.
Maybe I’m finally learning to appreciate vegetables. Maybe I’m not. I still have moments of “ugh, veggies” quite often, but I try to act like an adult and make myself eat them. Sometimes I even enjoy them.
The world might be ending, but my taste buds are celebrating.
Today I turn 34, and I keep feeling much younger inside — like 17 or 22 — never really feeling “30.” I’ll remind myself I’m older, but inside I still have that kid energy. Does anyone else feel that way?
I used to think milestones would make me feel grown-up: marriage, owning a home, having a child. Each one changed my life in important ways, but none of them made me feel distinctly older. Maybe that’s fine — maybe pretending to be a grown-up is all any of us do sometimes.
I’m not ready to give up sparkles, sprinkles, neon, or denim — and I don’t plan to. Style and attitude are part of who I am. If I need a role model, I think of people who keep their edge as they age and hope for a little of that magic.
Also: I should probably stop writing run-on sentences at this point in life. But I won’t. Not today.
It’s no secret I’m a brussels sprouts fanatic. I first shared my love for them on this blog years ago, and the obsession has only grown. My favorite indulgence with sprouts used to be bacon brussels pizza, but today I’m focused on a simpler side dish.
This recipe blends three favorites: brussels sprouts, bacon, and mustard. If you love mustard — the grainy kind, Dijon — you’ll understand. It’s tangy, a little sweet, and perfect for coating roasted sprouts and crisp bacon.
It happens to be my birthday, so yes—I can eat mustard off a spoon if I want to.
I like to roast brussels until they’re deeply caramelized and slightly charred, and I load them with crispy bacon for salty crunch. The mustard dressing gives each bite a tangy lift and a touch of sweetness from honey. For additional texture, roast some pepitas and sprinkle them on top.
This makes a fantastic side for a holiday table or any weeknight meal that needs a little something special.
Mustard Roasted Brussels Sprouts with Bacon
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Ingredients
- 1 pound brussels sprouts, stems removed and sliced in half
- 4 slices bacon, diced
- 1 1/2 tablespoons olive oil
- 1 tablespoon grainy mustard
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- a handful of roasted pepitas for topping, if desired
Instructions
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Preheat the oven to 425 degrees F. Place the sliced brussels sprouts and diced bacon in a bowl.
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In a bowl, whisk together the olive oil, grainy mustard, dijon, honey, garlic, paprika and pepper. Pour it over the sprouts and bacon and toss until well coated. Spread the mixture on a baking sheet and roast for 25 to 30 minutes, tossing once or twice while cooking.
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Remove from the oven and, if desired, top with roasted pepitas for extra crunch. Serve warm.
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Don’t worry — I ate cake for breakfast.