Brussels Sprouts with Mushrooms & Bacon

I needed a veggie side for dinner tonight.  In the fridge was turkey bacon, portobello mushrooms, and a stalk of Brussels sprouts recently purchased at Trader Joe’s (the stalks are so cool).  This is the tasty outcome, Brussels Sprouts with Mushrooms & Bacon, and one that I’ll make again!  Enjoy!!

Brussels Sprouts with Mushrooms & Bacon  (serves 6)

1-1/2 pounds Brussels sprouts, cleaned and large ones halved lengthwise

Olive oil

Sea salt and freshly ground pepper

4 slices turkey bacon, baked (at 375 degrees for 10 minutes) and sliced

½ pound Portobello mushrooms, sliced and chopped

1 medium shallot, finely diced

1 tablespoon Dijon mustard

¼ cup chicken or vegetable broth

Preheat oven to 400 degrees.  Place cleaned Brussels sprouts on a parchment- lined baking sheet.  Sprinkle with salt and pepper and drizzle with olive oil.  Roast in oven for 20 minutes, stirring once after 10 minutes.

While sprouts are roasting:  In a large sauté pan, sauté shallots and mushrooms in about 1 tablespoon olive oil, about 5 minutes.  Mix mustard with vegetable broth in a measuring cup and pour over mushrooms.  Simmer uncovered.

When Brussels sprouts are done, add them to the mushrooms and cover to cook further, about 5 minutes.  Add bacon to finished dish and serve.


6 responses

  1. Hey Lynn! How can I adapt this recipe for the stalks I bought at Trader Joe’s? We aren’t big sweet fans so I am not sure I want to do the maple syrup route. Thanks in advance!

    • Hi, Wendie! This is the recipe you want since no honey or maple syrup is used. You may have seen the Sweet & Savory Brussels Sprouts recipe that uses a litte maple syrup with some Balsamic. Happy Thanksgiving!!

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