Brussels sprouts are one of my favorite vegetables and it baffles me how many people dislike them. Sprouts are a little crunchy and super-healthy and so sweet roasted – they’re the candy of vegetables. Toss them with bacon, wine, and mustard and I’m swooning.
Not sure when this happened but we’re less than a week out from Thanksgiving. I’m all about the mashed potatoes and gravy and stuffing, but it’s nice to have something green on the table so we can pretend to make a healthy choice too. If it’s amazingly delicious on its own, even better.
Confession time: I started sneaking a bite here and there while I was taking pictures and ended up eating a double serving for dinner and the rest for lunch the next day.
If you follow my lead, and you should, pour yourself a glass of the dry white and just enjoy it. There are way worse options for an accidental dinner, and you won’t find yourself raiding the cupboard right before bed.
Even with the richness of bacon, wine, and olive oil, this still clocks in as a totally reasonable healthy side with a protein bonus. Or dinner, if you roll like me.
- 1 lb. brussels sprouts trimmed
- 1 T. olive oil
- salt & pepper to taste
- 4 slices bacon diced
- 1 shallot thinly sliced
- 2 cloves garlic minced
- ½ cup dry white wine
- 1 T. dijon mustard
Preheat oven to 400°.
Halve brussels sprouts lengthwise. Toss with olive oil.
Spread sprouts on a foil-lined baking sheet and sprinkle with salt and pepper. Roast at 400° for 35-40 minutes.
While brussels sprouts are roasting, sauté the bacon in a large pan until cooked through but not crispy.
Pour out excess grease but leave drippings in the pan. Sauté shallot and garlic in drippings.
Whisk in white wine and dijon and bring to a light simmer.
When brussels sprouts are fully roasted, toss in the pan sauce and serve immediately.
Brussels sprouts can be roasted ahead of time to make this a quick throw-together dish.