Creamy Brussels Sprouts and Bacon

It is snowing outside!  I'm not sure if that's a good thing or a bad thing.  Snow is fun to play in, but it makes traveling a pain.  I'm generally tired of winter by late January.  I think spring should begin in early February.

I don’t know if I have ever mentioned this before, but brussels sprouts are one of my favorite vegetables. I like their flavor and how they look like mini cabbages. Eating them makes me feel like I’m a giant. Their weakness is that they smell a little funky.

I saw this recipe on Closet Cooking and knew I had to try it. I increased the amount of brussels sprouts to two pounds because I don’t like things swimming in sauce, unless it’s fries with ketchup.

The ingredients are 2 pounds brussels sprouts, 2 tablespoon extra-virgin olive oil, 4 strips bacon, 1 small onion, 1 garlic clove, 2 tablespoons flour, 1 cup milk, 2 tablespoons grainy mustard, 1/2 cup parmigianino reggiano cheese, and salt to taste. The original recipe called for two tablespoons of butter to brown the chopped onion, but I ended up just using bacon grease.

I chopped the sprouts in half and spread them in a single layer on a baking sheet with sides. I sprinkled the brussels sprouts with olive oil and salt. I baked them at 400 degrees Fahrenheit for 25 minutes. I stirred them halfway through the cooking time.

While the brussels spouts are baking, I cooked the chopped bacon in a skillet. It might be easier to chop the bacon after it is cooked.

I removed the cooked bacon and kept about 2 tablespoons of the bacon fat in the pan. I sautéed the diced onion in the bacon fat for about 7 minutes.

I added the garlic and cooked for it for a minute. I added the flour and cooked until it was a light brown color.

Once the flour was brown, I added the milk, salt, mustard, and grated parmesano reggiano cheese. I went heavy on the cheese.

Once the sauce was smooth, I added the Brussels sprouts and bacon. I also added a little more salt after tasting it.

This was an appetizing and nourishing side dish. It’s creamy, tangy, and healthy.

The sharp mustard and crispy bacon enhance the dish. I’ll definitely make this again!