Brussels Sprouts with Bacon, Walnuts and Mustard is a recipe that people will love or hate. Brussels Sprouts divides so many people but when mixed with bacon, walnuts and a mustard sauce, they become hard to resist. Serve this dish at Thanksgiving and you will have to cook it for Christmas. Also, always use smoked bacon, it carries a stronger flavour that is a sure hit. Other dishes to serve alongside are Cranberry Herb Sauce, Sage and Onion Stuffing and Homemade Bread Sauce. Should any be left over at the end of the meal then might I suggest bubble and squeak. Just mash the sprouts, bacon and walnuts and with a few potatoes and you have bubble and squeak.
Brussels Sprouts with Mustard, Bacon and Walnuts
- Preheat the oven to 450 degrees F.
- Toss the Brussels sprouts with 2 tablespoons of the oil and sprinkle with salt and pepper on a rimmed baking sheet.
- Spread the Brussels sprouts out on the baking sheet and roast, stirring once or twice during the cooking process, until tender and charred in spots, 35 to 40 minutes.
- Add the bacon to a medium sauté pan and render over medium heat, 1 to 2 minutes.
- Add the remaining 1 tablespoon oil, the walnuts, garlic, shallots and a pinch of salt.
- Cook until the bacon is crispy, being careful not to burn the walnuts.
- Stir in the vinegar, honey and mustard with a fork.
- Whisk into the bacon fat until emulsified.
- Taste and season with salt and pepper.
- Transfer the Brussels sprouts to a large mixing bowl, add the bacon mixture and toss well.
- Serve immediately and hot.