This bowl features roasted, halved Brussels sprouts with deeply caramelized edges mixed with thick pieces of crispy bacon. The vegetables are coated in a warm, glossy vinaigrette made from bacon drippings, Dijon mustard, and apple cider vinegar. The dish has a rustic, golden appearance with a savory aroma of smoked bacon and roasted greens, providing a hearty and warm low-carb alternative to traditional cold salads.

About This Recipe

The salad is prepared by roasting Brussels sprouts in olive oil at a high temperature until they become tender and charred. Simultaneously, chopped bacon is pan-fried until the fat renders out and the pieces become crunchy, providing a salty contrast to the earthy vegetables. A portion of the warm bacon drippings is whisked with olive oil and vinegar to create an emulsified dressing that is poured over the ingredients while they are still hot, ensuring the flavors are fully absorbed.

The flavor profile is centered on the smoky richness of the bacon combined with the sharp, acidic lift of the Dijon mustard and apple cider vinegar. The roasted Brussels sprouts provide a mild, nutty sweetness that is enhanced by the light addition of a keto-friendly sweetener in the dressing. This balance of fat and acidity ensures the dish feels substantial without being heavy, while the black pepper and salt heighten the savory characteristics of the roasted greens.

Typically served warm in a shallow bowl or as a side dish, this salad is a practical choice for cold-weather meals. The Brussels sprouts can be roasted in advance and reheated, making it easy to assemble by tossing them with the freshly prepared warm vinaigrette just before serving. The combination of bright green sprouts and dark, crispy bacon creates a textured, inviting look that is often finished with a garnish of shaved parmesan or crushed pecans for added depth.

Why You’ll Love This Recipe

Warm, cozy, hearty winter salad
Low-carb, high-fiber Brussels sprouts
Crispy bacon adds richness and crunch
Warm vinaigrette is bold and comforting
Great for cold winter days
Works as lunch or side dish
Naturally gluten-free and keto-friendly
Ideal for holiday meals or meal prep

What You’ll Need for This Warm Brussels Sprout & Bacon Salad

Salad Base

3 cups Brussels sprouts, halved
4 slices bacon, chopped
2 tbsp olive oil
Pinch of salt
Pinch of black pepper

Warm Dressing

1 tbsp bacon drippings (from pan)
1 tbsp olive oil
1 tsp apple cider vinegar
1/2 tsp Dijon mustard
1/2 tsp granular sweetener
Pinch of salt
Pinch of black pepper

Optional Toppings

Shaved parmesan
Crushed pecans
Extra black pepper

Step-by-Step Preparation

Preheat oven to 400°F.
Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
Roast 18–20 minutes until golden and tender.
Meanwhile, cook chopped bacon in a skillet until crispy. Remove bacon and reserve 1 tbsp drippings.
Whisk bacon drippings with olive oil, vinegar, Dijon, sweetener, salt, and pepper to make warm dressing.
In a bowl, combine roasted Brussels sprouts and crispy bacon.
Pour warm dressing over the top and toss gently.
Add optional toppings and serve warm.

FAQ

Can I make this with turkey bacon?
Yes, but you’ll need extra oil since turkey bacon yields less fat.
Can I use shredded Brussels sprouts?
Yes—reduce roast time to 10–12 minutes.
Can I make this dairy-free?
Just avoid parmesan topping.
Can I prep this ahead?
Roast sprouts in advance and reheat before dressing.
Can I use a different vinegar?
White wine vinegar works well too.

Variations & Substitutions

Add roasted pecans or walnuts
Include sautéed onions for sweetness
Use smoked paprika for deeper flavor
Add a splash of lemon for brightness
Top with grilled chicken for a full meal

Serving Suggestions

Serve as a warm keto lunch
Pair with roasted turkey or chicken
Add parmesan for extra richness

Print Pin