I made this brussel sprout side dish for Christmas one year and, to my surprise, it was my dad’s favourite dish of the meal.  I love brussel sprouts, even when they’re simply steamed with a sprinkle of sea salt.  I’m surprised by how much they usually cost at the grocery store, because I discovered this past summer that they’re actually really easy to plant.

Pan Roasted Brussel Sprouts with Bacon and Shallots Recipe

5 cups (approx.) fresh brussel sprouts (the smaller the size, the better)

2 tsp dijon mustard or honey mustard (or more to taste)

1 good squirt of fresh lemon juice (or more to taste)

sea salt

ground black pepper

5 slices of naturally smoked bacon

1 or 2 shallots, peeled and sliced thinly crosswise

2 cloves garlic, finely minced

3/4 cup stock or broth (chicken or vegetable)

Using a large, sharp knife, slice the brussel sprouts into halves or thirds.  Try to make sure that each piece has some of the white stem, so that the leaves don’t fall apart.  Over medium heat, cook the bacon in a large saute pan until crispy.  Remove the bacon, break it up into small pieces and set aside.  In the saute pan with bacon grease, cook the shallots until softened.  Then add the brussel sprouts and garlic to the pan.  Allow the brussel sprouts to brown on one side before tossing.  Continue to cook the brussel sprouts, tossing occasionally when they start to caramelize, about 1 or 2 minutes between tosses.  When the brussel sprouts have a nice colour to them (they shouldn’t be cooked through yet though), add the broth, dijon mustard (or honey mustard), and a pinch of salt and pepper, and cover with a lid.  Cook until most of the liquid has evaporated and the sprouts have achieved the desired consistency (soft and tender but still crisp), about 6 minutes.  Adjust salt and pepper to taste, add a squirt or two of lemon juice, toss in the bacon bits and serve immediately.