Dijon Bacon Sprouts Recipe

Prep sprouts

Trim the stem ends of the brussels sprouts and remove any yellow or damaged outer leaves. Cut larger sprouts in half from top to stem so they have a flat surface; leave small ones whole.

Pat the sprouts dry with a towel. Toss the sprouts in a bowl with 2 tbs olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated.

Cook the bacon: In a large ovenproof skillet (cast iron preferred) set over medium heat, add the bacon pieces and cook, stirring occasionally, until they render fat and become crisp, about 7–9 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the bacon fat in the pan. Reserve crisp bacon for garnish.

If the pan is very greasy, spoon off all but about 1 tablespoon of bacon fat. Increase heat to medium-high. Add the prepared sprouts to the skillet cut-side down in a single layer as much as possible. Let cook undisturbed until deeply browned on the cut side, about 4–6 minutes.

Toss the sprouts, then continue to cook, stirring occasionally, until tender and nicely caramelized all over, another 6–8 minutes. If needed, add a splash (1–2 tbs) water or cover loosely for 2–3 minutes to help steam and finish cooking. Adjust seasoning to taste.

While the sprouts cook, whisk the sauce: In a small bowl combine 3 tbs whole-grain mustard, 1 tbs Dijon mustard, 3 tbs mayonnaise, 1 tbs fresh lemon juice, 1 tsp honey, 1 tsp apple cider vinegar, 1 minced garlic clove and 1 tsp neutral oil. Whisk until smooth.

Taste and season with 1 tsp salt and additional lemon or honey as desired. If the sauce is too thick, thin with up to 1 tsp hot water or extra lemon juice to reach a drizzling consistency.

Combine and finish: When sprouts are tender and caramelized, remove the skillet from heat. Add about half (or to taste) of the mustard sauce to the hot sprouts and toss gently to coat — the heat will mellow and slightly loosen the sauce. Return the reserved crispy bacon to the pan and toss to distribute.

Transfer sprouts to a serving dish. Drizzle with remaining mustard sauce, sprinkle with chopped fresh tarragon, and top with shaved Parmesan and a little lemon zest if using. Serve warm as an appetizer.