Tangy Glazed Stovetop Brussels Sprouts
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Brussels sprouts a whole new way... This simple, one pan recipe raises the humble brussels sprout to new levels with bacon, shallots and whole grain mustard. Try it tonight.
- 5 slices bacon
- 2 pounds brussels sprouts trimmed (I used green and purple brussels sprouts for color contrast)
- 2 large shallots
- 1 cup low sodium chicken broth or vegetable broth
- 1/4 cup currants
- 1 tablespoon whole grain dijon mustard
- 2 teaspoons butter
- salt and pepper to taste as needed
- 2 teaspoons maple syrup
- 1 tablespoon chopped parsley optional
Cut the bacon into 1" pieces. Place a large skillet over medium high heat and add the bacon. Fry until crisp and golden. Transfer bacon to a plate lined with paper towels to soak up excess fat.
Discard all but 1 tablespoon of bacon fat from the pan. Add the shallots and brussels sprouts to the hot pan with reserved bacon fat and stir. Cover with a lid and reduce heat to medium. Cook for 3-4 minutes, stirring occasionally.
When the shallots are tender and slightly translucent, stir in the broth and currants, scraping up the bottom of the pan to incorporate some of the bacon fond. Bring to a boil. Place the lid on the pan, so it sits askew and the steam can escape. Reduce heat to a simmer. Cook the brussels sprouts for 5-8 minutes or until the brussels sprouts are tender, stirring occasionally. The broth should reduce to about 1/3 cup.
Stir in the butter, whole grain mustard and maple syrup. Season to your taste with salt and pepper.
Transfer the brussels sprouts to a serving platter and sprinkle with the crispy bacon and parsley.
Calories: 185kcal | Carbohydrates: 20g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 212mg | Potassium: 711mg | Fiber: 6g | Sugar: 8g | Vitamin A: 24.8% | Vitamin C: 157.2% | Calcium: 7.1% | Iron: 14.2%