Mustard-Glazed Brussels Sprouts with Bacon



  • 20  Brussels sprouts, halved
  • 3 Tablespoons  unsalted butter
  • 1 Cup  thinly sliced red onions
  • 1/4 Cup  chopped and cooked bacon
  • 2 Teaspoons  sugar
  • 1/2 Cup  chicken stock
  • 3 Tablespoons  whole-grain mustard
  • 1 Tablespoon  red-wine vinegar
  • 1 Teaspoon  chopped thyme leaves

A staple pantry item becomes the star of the show in this recipe when the Brussels sprouts are glazed with mustard. Bacon is an obvious addition, and balances the spice of the mustard with its salty flavors. 


Bring a large pot of salted water to a boil. Blanch the halved Brussels sprouts for approximately 3 minutes, so that they are cooked through but not mushy.  Remove the sprouts from the boiling water and place into a bowl of ice water to stop the cooking. Drain. The Brussels sprouts should be tender and bright green.

Next, melt the butter in a large sauté pan over medium heat. Add the onions and cook until soft.  Add the bacon and sugar; continue cooking for another 30 seconds or until the sugar melts and begins to turn a caramel color. Add the Brussels sprouts and deglaze with the chicken stock. Reduce by 1/2. Add the mustard, vinegar, and thyme. Stir to combine. Serve immediately. 


Calories per serving:

123 calories

Dietary restrictions:

Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 50g 77%
  • Carbs 61g 20%
  • Saturated 26g 132%
  • Fiber 18g 73%
  • Trans 1g
  • Sugars 24g
  • Monounsaturated 16g
  • Polyunsaturated 4g
  • Protein 23g 46%
  • Cholesterol 114mg 38%
  • Sodium 961mg 40%
  • Calcium 234mg 23%
  • Magnesium 131mg 33%
  • Potassium 1,918mg 55%
  • Iron 7mg 38%
  • Zinc 3mg 18%
  • Phosphorus 429mg 61%
  • Vitamin A 444µg 49%
  • Vitamin C 333mg 555%
  • Thiamin (B1) 1mg 52%
  • Riboflavin (B2) 1mg 32%
  • Niacin (B3) 6mg 31%
  • Vitamin B6 1mg 58%
  • Folic Acid (B9) 264µg 66%
  • Vitamin B12 0µg 4%
  • Vitamin D 1µg 0%
  • Vitamin E 5mg 23%
  • Vitamin K 677µg 846%
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