Description

Brussels sprouts just got a glow-up! Forget the soggy childhood version—this dish is smoky, crunchy, and downright irresistible. Crispy bacon, caramelized onions, toasted walnuts, and a warm mustard vinaigrette transform sprouts into a cozy, flavor-packed salad. Whether for weeknight dinners or holiday tables, this recipe is a true crowd-pleaser that even veggie skeptics can’t resist.

Ingredients

Scale

For the salad

6 cups shaved Brussels sprouts (about 1½ lbs)
1 tbsp olive oil
6 slices bacon, cooked crispy & crumbled
1 large onion, thinly sliced & caramelized
½ cup toasted walnuts (or pecans/almonds)
½ cup shaved Parmesan

For the warm vinaigrette

¼ cup olive oil
1½ tbsp apple cider vinegar (or lemon juice)
2 tsp Dijon mustard
1 tsp honey (or maple syrup)
Salt & black pepper to taste

Instructions

Cook bacon in a skillet until crispy. Remove, crumble, and reserve the bacon fat.
Caramelize onions in the same pan over medium-low heat, 15–20 minutes, until golden and sweet.
Toast walnuts in oven at 350°F (175°C) for 5–7 minutes.
Sauté Brussels sprouts in skillet with 1 tbsp olive oil + leftover bacon fat, 3–4 minutes, until bright green and slightly crispy.
Whisk vinaigrette ingredients in a saucepan over low heat until smooth and warm.
Assemble salad: Toss sprouts, onions, bacon (save some for garnish), and walnuts with vinaigrette.
Finish & serve: Top with Parmesan and remaining bacon + walnuts. Enjoy warm!

Notes

Use pre-shaved sprouts to save time. For a vegetarian twist, skip the bacon and add smoked paprika. Serve as a side with roast meats or top with a poached egg for a hearty main dish.

Prep Time: 15 min
Cook Time: 25 min