Mustard Roasted Brussels Sprouts with Bacon.
I hereby declare this combination the trio of love.
All of my favorite flavors, meshed into one VEGGIE dish. What is happening!
Maybe I’m finally growing up. A little. Or not. I mean, I can’t keep up my tired “ugh veggies” mindset forever. Even if it really is my mindset. Almost 100% of the time. BUT. I play a pretend adult in my real life and make myself eat them and sometimes even enjoy them.
The world really might be ending.
Today I turn the ripe old age of 34 and I’m all sorts of WHAT THE HECK because I seriously, absolutely feel 17 years old inside. I 100% do. Sometimes I might feel 22. Or 24. But I never even feel 30.
In fact, sometimes I think that I AM 30 and then I’m like… uh, no, you’re four years past 30. Whyyyyyy.
Not that I’d rather have the alternative. No thank you.
Just last week I was wondering if I would ever feel my age. I actually think that something might be wrong with me at times because I don’t feel like a grown up at all. That doesn’t mean that I don’t ACT like a grownup (though ask my husband… parents… brothers… this may be debatable), but I just don’t feel like one inside. Whatsoever.
I used to think that once I was married, I’d feel like a grown up. NOPE.
Once I owned a home, I’d really feel like a grown up. NOPE again. Just lots of crap to clean and buy.
Once I had a child, I’d surely feel like a grown up. NO WAY. Just putting on an act so my kid thinks I’m in charge all the time.
Maybe when I’m 75? Probably still no. But that scares me! Is this good or bad? Naturally, I turn to the internet for guidance.
I’m also really not into the idea of giving up my sparkles or sprinkles or neon or denim and anytime I even consider it I just think of Gwen Stefani who is 47 and sure as heck doesn’t look her age and then I say a few prayers that can’t I just pretty, pretty please get some of her hipness and coolness?
I should also probably stop writing run-on sentences at this age but NOPE AGAIN. No thanks.
It’s no secret that I’m an absolute brussels freeeeeak. And you know what? YOU witnessed the transformation. Yes, it’s pretty crazy that I first tried brussels ages ago right here on the blog when I made them for dinner and then… fell in love.
My favorite recipe with the sprouts would have to be bacon brussels pizza but that’s neither here nor there. Today we’re just talking side dishes.
In fact, we’re combining THREE of my most favorite things. THREE!! The brussels, of course. And then the bacon, duh. And I’m sure you already know it, but the mustard. Gosh, the mustard. Please raise your hand if you’re weird and could eat mustard off of a spoon. Or if you collect mustard. Or if you dip your pretzels in it. Or do something else wacky.
It’s my birthday and I can eat mustard off a spoon if I want to. Right?
I like to roast my brussels within an inch of their life. Lots of char and caramelization and lots of crispy bacon. Maybe so it masks the actual flavor, who knows. Tangy and salty with a little sweetness. And then! You can top the entire thing off with roasted pepitas if you wish.
Your Thanksgiving table thinks it sounds excellent.
- 1 pound brussels sprouts, stems removed and sliced in half
- 4 slices bacon, diced
- 1 1/2 tablespoons olive oil
- 1 tablespoon grainy mustard
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- a handful of roasted pepitas for topping, if desired
- Preheat the oven to 425 degrees F. Place the sliced brussels sprouts and diced bacon in a bowl.
- In a bowl, whisk together the olive oil, mustards, honey, garlic, paprika and pepper. Pour it over the sprouts and bacon and toss well until they are all completely saturated. Spread the brussels on a baking sheet. Roast for 25 to 30 minutes, tossing once or twice during cook time.
- Remove the sprouts and if desired, top them with roasted pepitas for more crunch.
Don’t worry, I ate cake for breakfast.