Crispy Brussels Sprouts with Bacon and Creamy Mustard Sauce
A rich and tasty side dish that pairs well with many meals, featuring crisp roasted sprouts, salty bacon, and a smooth mustard cream.
Ingredients
Main Ingredients
- 1½ pounds brussels sprouts, trimmed and quartered
- 1 tablespoon olive oil
- Salt and pepper to taste Salt and pepper to taste
- 4 strips bacon, cut into 1-inch pieces
- 2 tablespoons butter
- 1 small onion, diced
- 1 clove garlic, chopped
- 2 tablespoons flour
- 1 cup milk or cream
- 2 tablespoons grainy mustard
- 1 tablespoon white miso (optional)
- ½ cup parmigiano reggiano cheese, grated
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the quartered brussels sprouts with olive oil, salt, and pepper.
- Spread them in a single layer on a baking sheet and roast for 20–30 minutes, flipping halfway through, until golden brown.
- While the brussels sprouts roast, cook the bacon in a pan until crispy.
- Remove the bacon and drain all but one tablespoon of the bacon grease.
Cooking
- Add the butter to the pan with the bacon grease. Let it melt and bubble.
- Add the diced onion and sauté for 5–7 minutes until tender.
- Stir in the garlic and cook for about a minute, until fragrant.
- Stir in the flour and cook for about a minute until it just begins to brown.
- Gradually whisk in the milk, followed by the mustard, miso (if using), and parmigiano reggiano cheese.
- Let the mixture simmer for 3–5 minutes, until thickened.
- Add the roasted brussels sprouts and crispy bacon to the pan with the mustard cream sauce.
- Stir to combine, taste, and adjust seasoning with salt and pepper.
Serving
- Serve warm, garnished with extra parmesan if desired.
Notes
Roast sprouts in a single layer for the best crispness. Use room-temperature milk or cream when making the sauce to avoid lumps. Cook bacon until very crispy; it adds texture to the dish. Add chopped walnuts or pecans for extra crunch.