Mustard-Glazed Brussels Sprouts with Bacon

Mustard-Glazed Brussels Sprouts with Bacon
Staff Writer

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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. 

Nutritional Facts

Total Fat
5g
7%
Sugar
10g
11%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
16g
12%
Protein
2g
4%
Vitamin A, RAE
12µg
2%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
22µg
24%
Calcium, Ca
20mg
2%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Phosphorus, P
50mg
7%
Selenium, Se
1µg
2%
Sodium, Na
363mg
24%
Water
32g
1%

Mustard Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Mustard Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.