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

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.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

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This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

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