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!!