Roasted Brussels Sprouts with Mustard and Bacon

Name: Roasted Brussels Sprouts with Mustard and Bacon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 3 slices bacon, chopped; 1 tbsp (15 ml) olive oil; 6 cups (720 g) Brussels sprouts, halved; ¾ cup (180 ml) chicken broth (or apple juice); 1 tbsp (15 ml) whole-grain mustard

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Preparation 15 min
Cooking 15 min
Servings 6

Featured in RICARDO Magazine FALL 2014 (p. 122)

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 3 slices bacon, chopped
- 1 tbsp (15 ml) olive oil
- 6 cups (720 g) Brussels sprouts, halved
- ¾ cup (180 ml) chicken broth (or apple juice)
- 1 tbsp (15 ml) whole-grain mustard

Preparation

- In a large non-stick skillet, brown the bacon in the oil. Remove the bacon with a slotted spoon and transfer to a plate. Keep the rendered fat in the skillet.
- In the same skillet, brown the Brussels sprouts in the rendered fat. Season with salt and pepper. Deglaze with the broth and mustard. Bring to a boil, then simmer over medium heat, stirring frequently, for about 10 minutes or until the sprouts are tender and the broth has evaporated. Adjust the seasoning.
- Spoon onto a serving platter and sprinkle with the bacon.

Note from Ricardo

Sprinkle with crushed toasted pecans or almonds, if desired.

Personal Note

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