- How to Deep Fry Brussels Sprouts
- Recipe Steps for Roasted Brussels Sprouts with Bacon Vinaigrette
- Check Out More Delicious Vegetable Side Dishes
- Easy Storage Tips for Leftover Brussels Sprouts
- Tips for Choosing the Best Brussels Sprouts
- Common Questions
- Try This at Home… and Thank Me Later
Golden Brussels Sprouts with Bacon & Tangy Mustard Cream… that title alone makes my stomach growl a bit. Here’s the thing: I used to think Brussels sprouts were food punishments, like, forced Thanksgiving veggies. But then I discovered a few totally different cooking tricks. And wow, the game changed. Now, it’s basically a family fight over who gets the “crispy bits” in this recipe. If you’re hunting for ways to make Brussels sprouts that’ll win anyone over—especially teamed up with bacon and a creamy, zippy mustard sauce—you’re in the right spot.
How to Deep Fry Brussels Sprouts
Alright, let’s just get this out of the way: deep-fried Brussels sprouts are a flavor bomb. They’re nutty, crunchy, even a little sweet when cooked right. Start with dry, trimmed Brussels sprouts. Cut big ones in half so they’ll all cook evenly. Heat your oil in a pot—high heat, like you’re making french fries. Carefully (please, seriously careful, they can splatter) lower the sprouts in.
Keep them in for about five minutes, give or take. They’ll bubble like crazy at first! Then, out they come, onto paper towels. Sprinkle on salt while they’re hot. You can hear the sizzle. Sometimes I toss a handful of crumbled bacon on top right then, too. Here’s my advice: don’t walk away. These go from golden to burnt pretty quick. The deep-fry method just makes them so addictively crispy, it’s nearly impossible to save them for dinner. Perfect as a snack or piled up next to your main dish.
Recipe Steps for Roasted Brussels Sprouts with Bacon Vinaigrette
If you’re not into deep-frying (or just want less cleanup, let’s be real), roasting is the way to go. Preheat the oven to 425. Take those trimmed Brussels sprouts, toss with olive oil, salt, and chopped bacon (I probably use more bacon than I should—no regrets!). Spread everything on a baking sheet, no crowding.
Into the oven for about 25 minutes. Halfway, give them a shake. Meanwhile, mix a quick vinaigrette—just some mustard, vinegar, a touch of honey, and a spoonful of that bacon fat from the pan. Once the sprouts are golden and the bacon’s crispy (oh, the smell!), toss it all with the vinaigrette while still hot. I get hungry just writing this. My best tip: snag the caramelized bits stuck to the pan—you earned it.
“I’ve made these roasted Brussels sprouts with bacon vinaigrette for potlucks, and every time, someone asks for the recipe. It’s just that good.” — Stephanie from Springfield
Check Out More Delicious Vegetable Side Dishes
I feel you, sometimes you just want more ideas for quick, tasty sides. Here are some go-to’s that everyone raves about in my kitchen:
- Toss roasted golden Brussels sprouts with a handful of toasted almonds for crunch.
- Try pan-seared green beans with garlic and then a splash of lemon.
- Mix up sweet potatoes and carrots on a tray, roast with honey and thyme, super easy.
- Serve your golden Brussels sprouts with bacon & tangy mustard cream alongside a steak or roasted chicken for a five-star restaurant vibe.
I swear, with veggies this good, people forget there’s even dessert coming.
Easy Storage Tips for Leftover Brussels Sprouts
Let’s be honest: leftovers don’t last long in my place, but if you happen to have extra golden Brussels sprouts with bacon & tangy mustard cream, here’s what I do. After they’ve cooled (don’t stick ‘em hot in the fridge, trust me), pop them in an airtight container. They’ll keep in the fridge for about three days. For reheating, a skillet works best. Toss them over medium heat, maybe with an extra splash of oil, to bring back that crispy edge. The microwave will do in a pinch, but it does make them a tad softer. Oh, and these sprouts are pretty awesome tossed cold on a salad for lunch. Waste not!
Tips for Choosing the Best Brussels Sprouts
Did you know fresh Brussels sprouts feel a little heavy in your hand? Look for ones with tight, bright green leaves. Skip anything yellow or mushy. Smaller sprouts tend to be sweeter and a bit less bitter. If you’re shopping at a farmers’ market, smell them—should be clean, not funky. I avoid bags where some look old or dried out at the ends. Choosing the right sprouts is half the battle; the rest is just genius seasoning and good company at the table.
Common Questions
Q: Can I prep golden Brussels sprouts with bacon & tangy mustard cream ahead of time?
A: Totally! Prep the components (sprouts, sauce, bacon) separately, keep them chilled, then assemble and warm before serving.
Q: Can I make these sprouts vegetarian?
A: Yup, just skip the bacon and maybe swap in crispy chickpeas or walnuts. The tangy mustard cream does a lot of lifting flavor-wise.
Q: Best way to keep the sprouts crispy after cooking?
A: Wait until you’re ready to eat before tossing with the sauce or vinaigrette. And don’t cover them while hot, or steam will soften ‘em.
Q: Does frozen work, or fresh only?
A: Fresh is best for texture, but you can use frozen in a pinch; just dry them really well before cooking so they don’t steam.
Q: Can I add different cheeses?
A: Absolutely! A sprinkle of shaved parmesan or goat cheese is outrageous with golden Brussels sprouts with bacon & tangy mustard cream.
Try This at Home… and Thank Me Later
To sum it up, golden Brussels sprouts with bacon & tangy mustard cream will change even the biggest sprout-hater’s mind. You’ve got options—deep-fried, roasted, bacon tossed, and creamy sauce on the side. Don’t be afraid to play around with flavors or mixing up your veggie side dish lineup. If you want more inspiration, check out this sprout recipe roundup or browse my favorite kitchen tools. Now, get those sprouts in the oven (or hot oil) and claim the crispy bits for yourself! Let me know how it goes.
