Description
A delicious recipe for crispy Brussels sprouts tossed with bacon and drizzled with a creamy mustard sauce.
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 6 ounces bacon, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Scatter the chopped bacon over the top.
- Roast in the preheated oven for 25-30 minutes, or until the Brussels sprouts are crispy and golden brown, stirring halfway through for even cooking.
- While the Brussels sprouts are roasting, prepare the creamy mustard sauce. In a small saucepan over medium heat, combine the heavy cream, Dijon mustard, apple cider vinegar, and honey. Stir until well combined and heated through, about 3-5 minutes. Do not let it boil.
- Once the Brussels sprouts are done, remove them from the oven and transfer to a serving dish. Drizzle the creamy mustard sauce over the top and sprinkle with grated Parmesan cheese and chopped parsley.
Notes
- For an extra crunch, add a handful of chopped walnuts or pecans to the Brussels sprouts during the last 10 minutes of roasting.
- Substitute the bacon with turkey bacon or omit it entirely for a vegetarian version, and add nutritional yeast for a cheesy flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg