OTTAWA -- Brussels sprout lovers will greatly enjoy this dish while non-fans will likely become converts! Partially cooked sprouts are tossed in a tangy-sweet glaze flavoured with bacon, onion and mustard. Brussels sprouts are a member of the Brassica family known for their cancer-fighting phytonutrients.

Preparation Time: 20 minutes

Cooking Time: 12 minutes

Servings: 4


  • 1 lb (500 g) Ontario Brussels Sprouts, ends trimmed
  • 3 slices bacon, cut into 1/2-inch (1 cm) pieces
  • 1/4 cup (50 mL) minced Ontario Onion or shallots
  • 1 small clove Ontario Garlic, minced
  • 1/4 cup (50 mL) Ontario Honey
  • 1 tbsp (15 mL) red wine vinegar or cider vinegar
  • 2 tsp (10 mL) Dijon mustard


Cook Brussels sprouts in boiling water for 5 to 6 minutes or until tender-crisp; drain and let cool slightly. Cut in half through stems; drain well on paper towel.

In large skillet over medium heat, cook bacon and onion for about 3 minutes or until onion is softened.  Add garlic; cook for 1 minute.  Stir in honey, vinegar and mustard; cook, stirring, until syrupy.  Stir in Brussels sprouts to coat well; cook for 1 to 2 minutes or until heated through.

Nutritional information

Protein: 6 grams
Fat: 3 grams
Carbohydrates: 26 grams
Calories: 144
High in Fibre