Description
This recipe features crispy roasted Brussels sprouts combined with savory bacon and a rich, creamy mustard sauce. Perfect as a flavorful side dish, the Brussels sprouts are roasted to golden perfection and complemented by a tangy sauce made from Dijon and whole grain mustard, finished with fresh parsley for a burst of freshness.
Ingredients
Scale
Vegetables
- 1 lb Brussels sprouts, halved
Meat
- 4 slices thick-cut bacon, chopped
Other Ingredients
- 1 tbsp olive oil
- Salt & black pepper to taste
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp whole grain mustard
- Fresh parsley for garnish
Instructions
- Preheat and prepare Brussels sprouts: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and black pepper to evenly coat them for roasting.
- Roast the Brussels sprouts: Spread the prepared Brussels sprouts on a baking sheet in a single layer. Roast them in the oven for 20 to 25 minutes, until they become golden brown and crispy on the edges.
- Cook the bacon: While the Brussels sprouts are roasting, place chopped bacon in a skillet over medium heat. Cook until the bacon is crisp and browned. Remove the bacon and drain excess fat on paper towels.
- Make the creamy mustard sauce: Reduce the heat to low in the same skillet with any bacon drippings. Stir in the heavy cream, Dijon mustard, and whole grain mustard. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine sprouts, bacon, and sauce: Once the Brussels sprouts are roasted, toss them with the crisp bacon pieces. Drizzle the warm mustard sauce over the mixture and gently toss to coat evenly.
- Garnish and serve: Transfer the Brussels sprouts to a serving dish. Garnish with fresh parsley and serve warm for a delicious and comforting side dish.
Notes
- For extra crispiness, spread Brussels sprouts in a single layer without overcrowding the pan.
- You can substitute turkey bacon for a leaner option if preferred.
- Fresh parsley enhances flavor but can be omitted if unavailable.
- Use full-fat heavy cream for the richest sauce texture.
- Leftovers can be refrigerated for up to 3 days and reheated in an oven to maintain crispiness.
