Ingredients and Weight:
- 2 pounds Brussels sprouts, trimmed and halved
- 8 ounces lardons (thick-cut bacon)
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1 tablespoon minced garlic
- 1 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large skillet over medium heat, cook lardons until browned and crispy. Remove from skillet and set aside.
- Add onion, celery, bell pepper, and garlic to the same skillet. Cook until softened, about 5 minutes.
- Stir in chicken broth, mustard, and thyme. Bring to a boil.
- Add Brussels sprouts and season with salt and pepper. Stir to coat.
- Pour into a 9x13-inch baking dish.
- Bake for 25-30 minutes, or until Brussels sprouts are tender and slightly browned.
- Sprinkle lardons over the top and serve immediately.
Nutritional Information:
- Calories: 250 per serving
- Protein: 15 grams per serving
- Fat: 15 grams per serving
- Carbohydrates: 20 grams per serving
- Fiber: 5 grams per serving
Dish Characteristics:
- Savory and flavorful
- Crispy Brussels sprouts
- Hint of Southern spice
- Perfect side dish or vegetarian main course
User Comments:
- "These Brussels sprouts were amazing! I love the combination of crispy bacon, tender sprouts, and the Dijon mustard."
- "This dish is so easy to make and it's always a crowd-pleaser."
- "The Southern-style seasoning adds a unique twist to classic Brussels sprouts."
- "I love that this dish is both healthy and delicious!"
- "This recipe is a keeper! I'll definitely be making it again."
Special Precautions and Tips:
- If lardons are unavailable, you can substitute diced bacon.
- Add a pinch of red pepper flakes for extra spice.
- If you want to make this dish ahead of time, prepare it up to step 6. Before serving, reheat in a 350°F (175°C) oven for 10-15 minutes.
