Honey Dijon Glazed Brussels Sprouts
Serves: 4-6
prep time: 10 minutes
cook time: 20 minutes
Ingredients
- 1 lb (405 g) Fresh Brussels sprouts, ends and outer leaves removed and cut in half
- 1 cup (240 g) Uncooked bacon, chopped
- 1 ½ tbs (22 g) Maille Honey Dijon Mustard
- 1 ½ tbs (22 g) Maple syrup
- 4 tbs (60 ml) Olive oil
- ½ tsp (2.5 g) Salt
- 1/3 cup (50 g) Dried cranberries
- 1/3 cup (50 g) Pecan pieces, toasted (you can also use almonds, walnuts or hazelnuts)
Preparation
- Preheat oven to 450°F.
- Place the Brussels sprouts and bacon onto a large baking sheet. Drizzle on the Maille mustard, maple syrup, olive oil and sprinkle on the salt. Use your hands (or a spoon) to gently toss the Brussels sprouts until they’re well coated, then spread them out in a single layer. Bake for 17-20 minutes, stirring occasionally, or until the bacon is cooked and the Brussels sprouts are golden and crispy.
- Transfer to a serving dish and top with the dried cranberries and toasted pecans. Serve immediately.
- Leftovers can be stored in an airtight container in the refrigerator and reheated in the oven for 5-7 minutes.
