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Crispy Brussels Sprouts with Beef & Creamy Mustard Sauce

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1.5 lbs Brussels sprouts trimmed and halved
  • 8 oz beef bacon diced into small pieces
  • 2 tbsp olive oil extra virgin
  • 1/2 tsp salt plus more to taste
  • 1/2 tsp black pepper freshly ground
  • 1/2 cup heavy cream or heavy whipping cream
  • 2 tbsp Dijon mustard smooth
  • 1 tbsp whole grain mustard for texture
  • 1 clove garlic minced

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Toss the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper directly on the baking sheet. Arrange them cut-side down for better caramelization.
  • Roast for 20-25 minutes, or until the sprouts are tender and the edges are crispy and golden brown.
  • While the sprouts roast, place the diced beef bacon in a large skillet over medium heat. Cook, stirring occasionally, until the fat has rendered and the beef pieces are dark and crispy, about 6-8 minutes. Remove the beef with a slotted spoon and set aside on a paper towel, keeping about 1 tablespoon of the rendered fat in the pan.
  • In the same skillet with the reserved beef fat, reduce heat to low. Add the minced garlic and sauté for 30 seconds until fragrant.
  • Whisk in the heavy cream, Dijon mustard, and whole grain mustard. Simmer gently for 2-3 minutes until the sauce slightly thickens.
  • Remove the roasted Brussels sprouts from the oven and transfer them into the skillet with the sauce. Toss gently to coat.
  • Top with the crispy beef pieces and serve immediately.