This recipe is delicious! Everybody loved it; even those were skeptical initially were going back for more. The key is cooking the brussels sprouts just right - do not overcook them!!
Mustard-Glazed Brussels Sprouts with Bacon
(from the Fall 2011 issue of edibleINDY)
- 20-25 Brussels sprouts, halved
- 3 Tbsp unsalted butter
- 1 cup red onions, julienned
- 1/4 cup cooked bacon, chopped
- 2 tsp sugar
- 1/2 cup chicken stock
- 3 heaping Tbsp whole-grain mustard
- 1 Tbsp red wine vinegar
- 1 tsp thyme leaves, chopped
Bring a large pot of salted water to a boil. Blanch halved Brussels sprouts for approximately 3 minutes, until cooked through but not mushy. Remove Brussels sprouts and place into a bowl of ice water to stop cooking (this step is key to cooking them right!). Drain. The sprouts should be tender and bright green.
Melt butter in a large saute pan over medium heat. Add the onions and cook until soft. Add bacon and sugar; continue cooking for another 30 seconds or until the sugar melts and begins to turn a caramel color. Add the Brussels sprouts and deglaze with the chicken stock. Reduce by half. Add the mustard, vinegar, and thyme. Stir to combine. Serve immediately.