Brussels Sprouts with Bacon Mustard Dressing
Makes
2
servings
A flavor-bomb side dish for the omnivores in your life. This recipe balances the cabbage taste of Brussels with tangy balsamic and rich bacon.
Meal Type
Side Dishes
Diet Type
Gluten-Free
Ingredients
About 15 firm Brussels sprouts
4 slices bacon cut into 1 inch pieces
3 shallots thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
½ teaspoon sea salt
4 slices bacon cut into 1 inch pieces
3 shallots thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
½ teaspoon sea salt
1
Wash and trim the end of the Brussels sprouts. If wilted, remove outer leaves. Cut an x in the base of each Brussels sprout.
2
Steam or boil the Brussels sprouts until tender, about 8-10 minutes. (Note: if steaming only cook one layer at a time, do not stack the sprouts).
3
Sauté the bacon. When it just begins to brown, add the shallots and cook for 1 to 2 minutes.
4
Combine the remaining dressing ingredients and pour into the skillet.
5
Cut the sprouts in half, and toss in the dressing. Serve immediately.