Wednesday, January 8, 2014

Roasted Brussels Sprouts & Bacon in a Mustard Cream Sauce

Original recipe from Closet Cooking


What you need:

1 1/2 lbs brussels sprouts (trimmed and quartered)
1 Tbsp oil
salt and pepper to taste
4 strips bacon (cut into 1 inch pieces)
2 TBsp unsalted butter
1 small onion (diced)
1 clove garlic (minced)
2 TBsp all purpose flour
1 cup milk or cream
2 TBsp grainy mustard
1/2 cup parmigiano reggiano cheese (grated)
salt and pepper to taste

How to make them:

Preheat the oven to 400˚F.
Line a baking sheet with foil.
Toss the brussels sprouts in the olive oil, salt, and pepper, spread them out in a single layer on the prepared baking sheet.
Roast in the oven until golden brown about 20-30 minutes, flipping them half way through.
Meanwhile, cook the bacon in a pan, set aside and drain all but 1 Tbsp of bacon grease.
Add the butter to the pan with the grease, let it melt and bubble.
Add the onion and cook until tender, about 5-7 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Mix in the flour and let cook until it just starts to brown a little.
Mix in the milk/cream, mustard, cheese, brussels sprouts and bacon, season with salt and pepper.
Let simmer until sauce thickens, about 3-5minutes.
Serve warm and ENJOY!!


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