Honey Mustard Brussels Sprouts with Bacon

Cooked on the stovetop, these sautéed honey mustard Brussels sprouts are a quick and easy side made with just 4 ingredients.

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Brussle sprouts in a skillet with bacon and a honey mustard glaze.

Last Updated on November 24, 2020 by Betty Davies

Delicious, quick and easy to make, these sweet and salty Brussels sprouts are a wonderful addition to your Thanksgiving or holiday menu. The Brussels sprouts are finished with a honey mustard glaze and bacon for a side dish that is loaded with flavor.

Close up of halved Brussel sprouts in a skillet in sauce.

Love them or hate them, Brussels sprouts are always on my holiday table!

These honey mustard sprouts will even get the spout haters interested! Perfectly balanced with sweet and salty flavors, they are super simple to make and great as a last minute vegetable side.

Super easy to prep and quick to cook, this will be your new favorite way to enjoy mini cabbages 😉

Great to serve up with Roasted Garlic Mashed Potatoes and Brown Sugar Cranberry Sauce.

Why you will love these honey mustard Brussels sprouts

Stovetop: Sautéed in a skillet, this is a great recipe to free up some room in your oven!
One pan: Everything is cooked in the same pan, so clean up is a breeze!
5 simple ingredients: Nothing fancy here! Chances are, if you already have the sprouts, you’ll be able to whip these up with what’s in your cupboards.
Dietary Info: These Brussel sprouts are gluten-free and dairy-free.

Close up of half of a sprout glazed with honey an mustard.

Ingredients

Brussels sprouts: High in fiber, vitamins and antioxidants. Although this isn’t a super healthy side dish, it’s a delicous way to eat your greens!
Bacon: Let’s be honest, bacon makes everything better! It adds a great salty flavor to the dish as well as a bit of crunch.
Oil: I used olive oil for the honey mustard glaze, but vegetable or canola will work well too.
Honey: Use a natural and raw honey for the best flavor. If you only have an artificial honey it will do the job just fine.
Mustard: I used wholegrain mustard. It has a mild flavor and tang and the seeds add a little texture.

How to make honey mustard glazed sprouts

Be sure to scroll down for the full recipe!

Peel and halve the sprouts and mix together the glaze (photo 1).
Cook the bacon until crispy (photo 2).

Halved Brussel sprouts and honey mustard dressing on a wooden chopping board and bacon cooked in a skillet.

Fry the sprouts cut side down until crispy (photo 3).
Stir and cook on all sides (photo 4).
Stir in the honey and mustard sauce (photo 5).
Stir in the bacon pieces (photo 6).

Four step by step photos showing Brussels sprouts cooking in a skillet.

Recipe Variations

Make them vegetarian and vegan. Omit the bacon and use a tablespoon of oil to sauté the sprouts. Swap the honey for maple syrup for a plant based recipe. If omitting the bacon, you may want to add some salt when you cook the sprouts.
I used whole grain mustard which adds a great subtle flavor. If you prefer a stronger taste you can swap it for dijon or English mustard.

Frequently Asked Questions

Can you make them ahead of time?

These sprouts are best straight out of the pan so that they are nice and crispy. If you want to get ahead of things, you can totally fry up the bacon ahead of time and then it’ll just take about 10 minutes to put it all together before serving.

If you do have leftovers, they will keep covered in the fridge for 3 to 4 days and are best reheated in a skillet on a high heat so that you can get some of the crispiness back.

How do you get spouts to not taste bitter?

As a life long lover of Brussels sprouts, I will pretty much eat them however they are served to me! I know that some people can find them a little bitter and that’s because of a chemical inside them. When you cook them whole, that chemical can’t escape, so cut them in half before cooking to release that bitterness.

The fact that these Brussels sprouts have a nice coating of honey and mustard also helps to balance out the bitter flavors.

How do you prepare Brussels sprouts?

Sprouts are pretty easy to prep for cooking, and if like me, you have a sous chef (read as husband!) it’s super easy haha! Give them a good wash under cold running water, then peel off the outer leaves. If they have a long stalk, cut those off then cut them in half lengthways, through the stalk.

Keep some of the stalk on as these will help them to hold their shape during cooking,

Honey and mustard sauce on a crispy Brussel sprout.

Serving Suggestions

These are obviously ideal to serve up as part of your Thanksgiving and Christmas menu, but I can easily eat these all year round! They are great with roasted meats, seafood and veggie dishes. Try them with:

Recipe Notes and Tips

Remove the outer leaves of the sprouts as these can remain a little tough after cooking.
The Brussels should be cooked in a single layer so they get nice and crispy. If you are planning to double the recipe to serve more, you may want to cook in two skillets.
I like my sprouts slightly undercooked, but you can add a couple of minutes to the cooking time if you like them more well done.

Honey mustard Brussles sprouts on a serving plate with two forks.

More Vegetable Side Dishes

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