Savoury Harvest Brussel Sprouts

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Serves: 4-6

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  • 1-1/2 lb (750 g) Ontario Brussels Sprouts
  • 2 Ontario Carrots
  • 3 strips side bacon
  • 1 small Ontario Onion, chopped
  • 1/4 tsp (1 mL) crushed red pepper flakes
  • 2 tbsp (25 mL) Ontario Honey
  • 1 tsp (5 mL) Dijon mustard
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/2 cup (125 mL) shredded Ontario Mozzarella or Swiss Cheese


Trim Brussels sprouts; cut X in base of each. Cut carrots into 1-inch (2.5 cm) pieces. In large saucepan of simmering salted water, cook Brussels sprouts and carrots for 3 minutes or until desired tenderness. Drain well and set aside.

In large ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towel-lined plate. Drain all but 1 tbsp (15 mL) fat from skillet. To skillet, add onion and red pepper flakes; cook over medium-low heat, stirring frequently, until softened but not browned, about 5 minutes. Stir in honey, mustard, salt and pepper. Add Brussels sprouts and carrots; toss to coat well. Chop bacon; sprinkle bacon and cheese over top. Bake in 400°F (200°C) oven for 3 minutes or until cheese is melted.

Nutritional information

1 Serving (When recipe serves 6):

  • PROTEIN: 8 grams
  • FAT: 7 grams
  • CARBOHYDRATE: 21 grams
  • CALORIES: 170
  • FIBRE: 5 grams
  • SODIUM: 290 mg