These Dijon Mustard Brussels Sprouts with Bacon and Apples is an amazingly easy and incredibly tasty Thanksgiving recipe that we discovered years ago and have been faithfully using it for the holidays. What not to like: apples and bacon pair up beautifully with Brussels sprouts and blue cheese, such as Gorgonzola.
When I think about this Dijon Mustard Brussels Sprouts dish, I think about onions and apples being cooked to perfection in the pan full of bacon fat! But that’s only a part of the story. There is also the incredible creaminess of the sauce and a zesty taste of Dijon mustard to bring out even more flavor.
Gorgonzola cheese here has a deeply savory taste and spruces up the Brussels sprouts very nicely here. If you can’t find Gorgonzola in the supermarket, Roquefort or any other French blue cheese is the next best option. If you are not a fan of blue cheese, I found that Gruyere cheese pairs up nicely with Brussels Sprouts. I use Romano and Parmesan in creamy sauces all the time so those would be good options too.
I cooked these Dijon Mustard Brussels Sprouts in the stainless steel skillet and then transferred it onto a serving dish. It makes it very convenient to make everything in one skillet. It’s very popular Thanksgiving recipe with my family, but it can be made as a weeknight dinner treat – it’s pretty fast and easy.
Bacon adds a nice crunch to the creamy texture of this dish and doesn’t just anything taste better with bacon?
We’ve been making it every year for the past 5 years and it never failed to generate positive reviews from our family members. We enjoy it so much that we make it a couple of times a year in between the holidays just because it’s so tasty.
Brussels Sprouts, apples in bacon in cheesy Dijon mustard sauce.
- 6 strips bacon cut into 1/2-inch pieces
- 1 medium onion julienned
- 1 teaspoon kosher salt
- 1 large Granny Smith apple peeled and chopped
- 2 pounds Brussels Sprouts rinsed and halved
- 2 cups water for boiling Brussels Sprouts
- 1 tsp salt
- 2/3 cup heavy cream
- 2 tablespoon whole-grain Dijon mustard
- 4 Ounces Crumbled Gorgonzola Cheese
- Pinch ground nutmeg
- Start the bacon in a cold pan (lay out your strips on the pan before turning on the heat). Cook bacon over medium-high heat until crisp and brown. While the bacon is cooking, cut off the stem end of the Brussels sprouts and cut each in half from top to bottom. Heat up water in a large pan, place Brussels sprouts in water, bring to a boil and cook for 5 minutes. Remove them from the pan and drain.
- Remove bacon from the pan using a slotted spoon and cut it into 1/2-inch pieces. Keep the bacon fat in the pan and decrease the heat to low.
- Add the onion to the bacon fat and cook them just until they turn semi-translucent, approximately 4 minutes. Add the salt and apple and continue to cook for another minute.
- Add cooked Brussels sprouts, heavy cream and mustard and cook for 5 minutes until heated through. Stir in the bacon, Gorgonzola cheese and nutmeg. Serve immediately.