brussels sprouts with bacon, shallot & mustard
Brussels sprouts are having a moment and I, for one, couldn’t be happier! Growing up, I never ate them. I always thought of them as bitter and not in a good sense of that taste.
It wasn’t until I married Toby that I gained an appreciation for these tiny cabbage looking vegetables. He would saute them for us with bacon (because, well, bacon makes everything better!) and they were delicious.
We fix them weekly in our home but always cook some for the holidays, as well. I created this very easy recipe that is great for holiday entertaining and winter meals in general.
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The Recipe
Brussels Sprouts with Bacon, Shallot & Mustard
- 4 strips thick cut bacon, diced
- 2 large shallots, peeled and cut into thin rings
- 6 cups Brussels sprouts
- 2 Tbsp wholegrain mustard (I used Maille brand from France)
- 2 ounces dry white wine
- 2 Tbsp butter
- Salt & Pepper to taste
- Clean the Brussels sprouts by cutting off the stem, discarding the stem and any yellow or bad leaves.
- Cut the Brussels sprouts in half.
- In a saute pan, cook the bacon on medium heat until it starts to render some of its fat.
- Add the sliced shallots and cook for a couple of minutes, stirring occasionally to keep them from burning.
- Add Brussels sprout halves, stir, and cook for about 3-4 minutes to brown the cut side of the Brussels sprouts.
- Cover with a lid and cook for about 5 minutes, stirring occasionally, or until the Brussels sprouts are fork tender. Cooking with the lid on steams the sprouts so they aren’t hard.
- Remove the lid and off the heat add the white wine and butter. Note: do not add the wine while the pan is on the burner or it could flare up and burn you.
- The white wine will deglaze the pan to get all of the good bits off and the butter will add some more richness to the final product.
- Saute until the liquid is gone. Salt and pepper to taste and serve.