Roasted Brussels Sprouts with Bacon, Mushrooms & Mustard

My mother taught me that you should have a green vegetable with every meal.

I’m totally down with that. I like pretty much all of the green vegetables. But even for those who are not the biggest fans, this particular recipe for brussels sprouts is undeniably crave-worthy. Perhaps it is all the shallots and bacon.

Roasted Brussels Sprouts with Bacon, Mushrooms & Mustard

Roasty, browned and delicious and full of flavors strong enough to stand toe to toe with the sprouts themselves, this is a side that is just as at home on the Thanksgiving table as it is on your Monday night table (although you might want to cut the recipe in half for a Monday night).

Roasted Brussels Sprouts with Bacon, Mushrooms & Mustard

Yield: 8 to 10 servings

Ingredients:

  • 8 oz slab bacon, cut into 1/2-inch cubes
  • 2 large shallots, peeled and quartered
  • Olive oil
  • 1 1/2 lbs brussels sprouts, outer leaves removed, trimmed, quartered
  • 1 lb baby portabella mushrooms
  • 2 Tbsp whole mustard seed
  • 2 tsp mustard powder
  • 2 Tbsp apple cider vinegar
  • Kosher salt
  • Freshly ground black pepper

Directions:

  1. Fry bacon in a large skillet over medium heat until brown, crispy, and fat is rendered. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
  2. Add shallots to pan. Cook until tender and browned, stirring occasionally, 10 to 12 minutes. Add an extra tsp of oil to the pan at a time if it cooks completely dry. Transfer to a serving platter.
  3. Add 2 Tbsp oil to pan, increase heat to medium-high, and add half of the brussels sprouts and cook, stirring occasionally until tender and browned.  Add an extra tsp of oil to the pan at a time if it cooks completely dry.Transfer to a serving platter. Repeat with other half of the sprouts.
  4. Reduce heat to medium, half of the mushrooms, add 1 Tbsp oil, 1/4 tsp salt, and cook until brown and mushrooms have released their juices. Repeat with other half of the mushrooms.
  5. Toss bacon, shallots, sprouts and mushrooms together in the hot pan just to rewarm. Transfer to serving platter.
  6. Meanwhile, whisk together mustard seed, powder and vinegar. Drizzle over sprout mixture and toss. Season to taste with salt and pepper. Serve immediately.
Adapted from Bon Appétit

Roasted Brussels Sprouts with Bacon, Mushrooms & Mustard

What’s your favorite green veggie?