Description
A keto-friendly side dish featuring Brussels sprouts paired with crispy bacon in a rich, creamy mustard sauce.
Ingredients
- 350 g Brussels sprouts
- 100 g smoked bacon (diced)
- 100 ml heavy cream
- 2 tablespoons mustard (preferably coarse or Dijon mustard)
- 50 g butter
- Pepper to taste
Instructions
- Clean the Brussels sprouts by trimming stems and removing yellow leaves. Boil in a pot of water (no salt) for 5-7 minutes until tender but firm. Drain and dry.
- In a frying pan over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Remove bacon, leaving fat in the pan.
- Lower heat and add butter to bacon fat. Melt, then stir in heavy cream and mustard. Simmer for a few minutes until thickened. Season with fresh pepper.
- Add Brussels sprouts and crispy bacon back into the pan, tossing to coat. Cook on low for 2-3 minutes to meld flavors.
- Serve immediately, garnished with freshly ground pepper.
Notes
For storage, refrigerate leftovers for 3-4 days or freeze for up to 2 months. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American