MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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  • Lynn Dugan

Brussels Sprouts with Mushrooms and Bacon



Like many of my recipes, the recipe for this veggie side dish was developed one night when I opened my fridge to use what I had ‘on hand’. Well, the turkey bacon, portobello mushrooms, and a stalk of brussels sprouts (recently purchased at Trader Joe’s because I think the stalks are so cool) were all in the fridge. The tasty outcome, Brussels Sprouts with Mushrooms & Bacon, will be made again at my house!

Brussels Sprouts with Mushrooms & Bacon (serves 6)

©myplate2yours

1-1/2 pounds Brussels sprouts, cleaned and large ones halved lengthwise

Olive oil

Sea salt and freshly ground pepper

4 slices turkey bacon, baked (at 375°F for 10 minutes) and sliced

1/2 pound Portobello mushrooms, sliced and chopped

1 medium shallot, finely diced

1 tablespoon Dijon mustard

1/4 cup chicken or vegetable broth

Preheat oven to 400°F. Place cleaned Brussels sprouts on a parchment- lined baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Roast in oven for 20 minutes, stirring once after 10 minutes.

While sprouts are roasting: In a large sauté pan, sauté shallots and mushrooms in about 1 tablespoon olive oil, about 5 minutes. Mix mustard with vegetable broth in a measuring cup and pour over mushrooms. Simmer uncovered.

When Brussels sprouts are done, add them to the mushrooms and cover to cook further, about 5 minutes. Add bacon to finished dish and serve. Enjoy!!

PRINTER FRIENDLY VERSION

#GlutenFree #veggiesandgrains

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