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Crispy Bacon & Mustard Brussels Sprouts

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Crispy Bacon & Mustard Brussels Sprouts

Serves 4 to 6 as a side

  • 2 tablespoons butter or canola oil
  • 1 pound Brussels sprouts, washed, trimmed and halved
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup chopped thick-sliced bacon
  • 1 large shallot, thinly sliced
  • Juice of ½ of a lemon
  • 2 tablespoons whole-grain mustard

Preheat oven to 450°F. In a large cast iron skillet, heat butter or oil to medium-high heat. Toss in the Brussels sprouts, salt, pepper, and bacon. Arrange the sprouts so the cut side is toward the pan. Sear on medium heat until the sprouts are a medium golden brown. Sprinkle the sprouts with the shallots and roast in the oven until tender and dark golden brown, about 5 to 10 minutes. Add the lemon juice and mustard. Toss and serve.

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