Pan Roasted Brussels Sprouts With Bacon in a Dijon Cream Sauce
Brussels sprouts are in the height of the season right now, right along with cabbage. They look like just little mini cabbages, except for the fact they grow on a stalk! I'm not sure why there are so many people who are not fans of Brussels sprouts, but I always lean on the side that you've just not had them prepared correctly if that's the case. This recipe combines amazing flavors — from the bacon, mustard, and of course the Brussels sprouts themselves. So lets get cooking!
Of course you can buy these already off the stalk but after Little House Green Grocery, let the word out that they had just received a local shipment from Frog Bottom Farm still on the stalk, I couldn't resist heading over and grabbing a stalk to use for Sunday supper! Once you pluck all of the sprouts from the stalk, rinse and slice them in half and then assemble the other ingredients below.
- 1-2 cups Brussels sprouts, washed and sliced in half
- 3 pieces uncooked bacon, diced
- 1/2 cup heavy cream
- 3-4 tbsp creamy dijon mustard
- Salt and pepper to taste
Fry the bacon, stirring frequently and slowly until crisp. Remove from from the pan and reserve. Add the Brussels sprouts to the pan and roast, stirring until the sprouts start to change color and brown slightly (8-10 minutes).
While this is cooking heat the heavy cream in a separate pan to simmer, adding the Dijon mustard, blending until incorporated (turning the cream a light mustard color).
Return the bacon to the sprouts and continue to heat. Slowly add half of the mustard cream to the skillet and stir to coat.
Remove from heat, place sprouts in a serving dish and toss with the remaining cream, seasoning with salt and pepper as desired.
Using fresh Brussels sprouts, this recipe is an easy way to convert those who may not be fans of this cool weather treat! Serve this side dish with chicken, fish or beef and pair with a crisp Viognier or light-bodied red such as a Pinot Noir.