TODAY Food Club

Fresh brussels sprouts are roasted with a mushroom infused dijon cream sauce, topped with crispy bacon for a decadent holiday side.

Creamy Dijon Bacon Brussels Sprouts

Ingredients

• 16 oz fresh brussels sprouts
• 1 oz dried oyster mushrooms
• 1 ½ cups heavy whipping cream
• 4 oz bacon
• 1 shallot
• dash of nutmeg
• ½ tsp salt
• 1 Tbs dijon

Preparation

1. Place cream and mushrooms in a saucepan and simmer over medium heat for 10 minutes or until the cream has reduced by ¼.
2. Cook the bacon in a heavy bottomed pot until crisped then transfer to a paper towel to absorb excess grease, crumbling to make bacon bits.
3. Remove most of the grease from the pot, leaving some and sauté shallot and brussels sprouts 5 minutes until slightly softened then add the cream, but pour through a strainer so as to remove the mushrooms.
4. Chop mushrooms and add to sprouts, stirring to incorporate.
5. Pour all of the mix to a casserole dish.
6. Bake at 350F for 15 mins
7. Scatter bacon over the sprouts and bake another 10 mins
8. Serve immediately

Recipe Tags

• Christmas
• Comfort Food
• American
• Side dish