Mustard-Glazed Brussels Sprouts with Bacon Recipe


Nutrition

Cal/Serving: 126
Daily Value: 6%
Servings: 6

Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat9g13%
Saturated4g22%
Trans0g0%
Carbs10g3%
Fiber3g12%
Sugars4g0%
Protein4g8%
Cholesterol19mg6%
Sodium171mg7%
Calcium39mg4%
Magnesium22mg5%
Potassium319mg9%
Iron1mg6%
Zinc0mg3%
Phosphorus74mg11%
Vitamin A669IU13%
Vitamin C56mg93%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg5%
Niacin (B3)1mg5%
Vitamin B60mg9%
Folic Acid (B9)44µg11%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K113µg141%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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A staple pantry item becomes the star of the show in this recipe when the Brussels sprouts are glazed with mustard. Bacon is an obvious addition, and balances the spice of the mustard with its salty flavors. 

INGREDIENTS

  • 20 Brussels sprouts, halved
  • 3 tablespoons unsalted butter
  • 1 cup thinly sliced red onions
  • 1/4 cup chopped and cooked bacon
  • 2 teaspoons sugar
  • 1/2 cup chicken stock
  • 3 tablespoons whole-grain mustard
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon chopped thyme leaves

DIRECTIONS

Bring a large pot of salted water to a boil. Blanch the halved Brussels sprouts for approximately 3 minutes, so that they are cooked through but not mushy.  Remove the sprouts from the boiling water and place into a bowl of ice water to stop the cooking. Drain. The Brussels sprouts should be tender and bright green.

Next, melt the butter in a large sauté pan over medium heat. Add the onions and cook until soft.  Add the bacon and sugar; continue cooking for another 30 seconds or until the sugar melts and begins to turn a caramel color. Add the Brussels sprouts and deglaze with the chicken stock. Reduce by 1/2. Add the mustard, vinegar, and thyme. Stir to combine. Serve immediately. 

Recipe Details

Servings: 6

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