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.
Sprinkle with crushed toasted pecans or almonds, if desired.
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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.