Roasted Brussels Sprouts with White Wine Shallot Sauce
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Side Dish
Servings: 4
Author: Hip Foodie Mom
Ingredients
2lbs.brussels sproutstrimmed and halved
1 ½ to 2tablespoonsextra virgin olive oil
Kosher salt and pepper
3shallotspeeled and chopped
5-6slicesbaconchopped
¼cupentwine Chardonnay wine
½cupchicken stock
1tablespoonDijon mustard
1tablespoonwhole grain Dijon mustard
Fresh parsleydiced for garnish
Instructions
Preheat oven to 400 degrees and prepare a parchment paper lined baking sheet. Drizzle the extra virgin olive oil over the Brussels sprouts and season with salt and freshly cracked pepper. Toss together and roast the sprouts, cut side down, for 15 to 20 minutes, or until nicely browned.
While the sprouts are roasting, cook the shallots and bacon over medium-high heat until the shallots are tender and the bacon has begun to crisp and brown a little, for about 4 to 5 minutes. Deglaze the pan with the entwine Chardonnay and the chicken stock and cook until the shallots and bacon have absorbed more than half of the liquid. Add the Dijon mustard and the whole grain Dijon mustard and mix together until combined.
Remove from the heat and mix with the roasted brussels sprouts. Garnish with fresh parsley and serve immediately.