Dijon Bacon Brussel Sprouts

How was everyone’s Halloween? Mine was pretttty much non-existent… meaning I didn’t dress up or go to any parties or anything! The only thing I did was make roasted pumpkin seeds (from the pumpkin my mom carved) and go to a comedy club ūüôā Pretty good time regardless of my non-costume attire and lack of spirit.

I leave again this week for New Orleans for the first time and am just so dang excited. ¬†If you live there or have been there before and have any recommendations for food I have to try or restaurants I need to check out please comment and let me know! Since it is for work I won’t have a ton of time to get out and explore but I have heard only great things about the place and cannot wait to experience it myself. ¬†Plus I am totally getting a beignet. ¬†This fictional beignet is the main reason I am not starting a 21 Day Sugar Detox tomorrow… in all seriousness. ¬†I mean how can I go to New Orleans and eat dinner out with a bunch of my new co-workers and bosses and be on a sugar detox? I can’t, so I’m waiting until next weekend! Anyone else get the new book and looking to start a detox soon? Let me know and we can cheer each other on!

In other news, I just ate two scoops of pumpkin ice cream. The real stuff, not coconut milk or anything! This pumpkin ice cream found it’s way into my possession very sneakily… but not really. I went to a coffee shop today to kill some time and this coffee shop just so happens to also be my favorite ice cream shop in the state. Oops. Well, I got my Americano with about an inch of organic almond milk and a banana and happily began reading my newspaper when suddenly I found myself asking to try their featured pumpkin flavor and the rest is history. So now, I have a little pint of temptation awaiting me in the freezer. Damn you, Sebastian Joe’s and your magical deliciousness.

Anyways. These sprouts are the best. ¬†If you¬†ever need to bring a side dish to¬†anything, bring these. Anyone and everyone will adore you and you may be asked to take someone’s hand in marriage. ¬†I could eat these with every meal forever and not get sick of them! That’s my way of saying if you make anything on my website, make these. Or these… or maybe this… Oh. and¬†sorry for the crappy pictures but light is getting pretty hard to come by this time a year. Dang daylight savings!

Sweet Potatoes and Smiles, The Freckled Foodie


Dijon Bacon Brussel Sprouts


So ridiculously yum.

Dijon Bacon Brussel Sprouts

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2 heartily – 4
  • Difficulty: easy
  • Recipe type: Side dish, vegetable


  • 3/4 – 1 lb Brussel sprouts, trimmed and halved
  • 2 Shallots, thinly sliced
  • 3 strips Bacon, roughly chopped (raw)
  • 2 tbsp Ghee, melted
  • 1 tsp Garlic, minced (2 cloves or so)
  • 1 tbsp Dijon mustard
  • Sea salt and Pepper to taste, I used about 1/4 tsp each


  1. Preheat oven to 400 degrees
  2. Add brussel sprouts to a large bowl, add the sliced shallots and bacon and stir to combine
  3. Add melted ghee, garlic, dijon, and salt and pepper, stir until the sprouts are well coated
  4. Spread the mixture onto a foil-lined baking sheet
  5. Bake for 30-35 minutes stirring every 10 minutes until sprouts are darkened/browned and have crisped
  6. Serve alongside your protein of choice
  7. Enjoy!

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Comments: 7

  1. Christa B November 14, 2013 at 2:13 pm Reply

    This were so delicious!!! Highly Recommended and so easy…

  2. Kathryn November 16, 2013 at 8:13 pm Reply

    Instead of ghee could I use regular butter? Where do you buy ghee?

    • thefreckledfoodie November 16, 2013 at 11:11 pm Reply

      Kathryn, you can definitely sub butter, grass fed is always best! You can also make your own ghee by clarifying your butter to remove the dairy proteins OR I get mine on amazon!

  3. Heather December 9, 2013 at 10:35 pm Reply

    I just stumbled onto your page after finding this recipe on my FastPaleo app. These were amazing! My father and husband are both adamantly opposed to sprouts and I changed both of their minds this evening – thanks to your recipe!

    • thefreckledfoodie December 9, 2013 at 11:14 pm Reply

      Heather! So glad you could change their minds, I love doing that with sprouts since they are my fave!

  4. […] trying to figure out how to make this deliciousness at home. ¬†A quick Google search led me to a recipe¬†on The Freckled Foodie blog and I decided this was a perfect starting […]

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