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Bacon & Blue Cheese Brussel Sprouts

Bacon & Blue Cheese Brussels Sprouts

Course Side Dish
Servings 6 servings


  • large deep skillet


  • 1 small red onion
  • 1 lb Brussels sprouts
  • 4 slices bacon
  • 1/4 tsp salt
  • 3/4 cup water
  • 1 tsp Dijon mustard
  • 1 tbsp cider vinegar
  • 1/3 cup crumbled blue cheese


  • Wash hands with soap and water.
  • Scrub the onion with a clean vegetable brush under running water. Thinly dice the onion.
  • Gently rub Brussels sprouts under cold running water. Slice the Brussels sprouts in half and then thinly slice each half.
  • In a large deep skillet, cook bacon over medium heat until browned and crisp.
  • Wash hands with soap and water after handling uncooked bacon.
  • After bacon is browned and crisp, remove from the pan and set aside.
  • Once bacon has cooled, crumble into small pieces.
  • Add the onion to the hot bacon drippings and season with salt. Cook over medium heat until tender, about 5 minutes.
  • Add the water and Dijon mustard to the onions. Increase the heat to medium high and stir until the water comes to a boil.
  • Add the Brussels sprouts and vinegar to the skillet. Cook, stirring often, until the Brussels sprouts are tender, about 4 to 6minutes.
  • Remove skillet from heat and toss Brussels sprout mixture with bacon and blue cheese crumbles.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org