*This Creamy Dijon Bacon Brussels Sprouts recipe is sponsored by Shamrock Farms, makers of farm fresh, hormone-free dairy products, though all opinions expressed are my own. Seriously, I only endorse stuff that I would actually pay real cash-money to buy for myself.
So many of us were raised to dislike brussels sprouts because they were over-cooked, flavorless little green things. But, some of us grew up to discover, when made fresh and treated properly, they’re a favorite family side dish. Ryan’s eyes lit up when I said creamy brussels sprouts with dijon and bacon were on the menu.
With the help of Shamrock Farms‘ decadent heavy whipping cream, roasted brussels sprouts become the ultimate holiday side. Having worked with Shamrock Farms through the blog, I know firsthand that all of their milk goes through rigorous purity testing, and is cold packaged and shipped from their Phoenix manufacturing facility to arrive fresh, fast and delicious. After all, your final dish is only as tasty as its ingredients.
Want to see how they process their milk in person on the farm? Join us at Joy to the Herd at the farm on December 3rd and 4th . It’s a fun day for the whole family with 15 tons of real snow, an interactive farm tour and, yours truly, serving up tasty treats in a live demo. Visit their website for tickets and details.
The real magic-maker in this dish is infusing oyster mushrooms into the cream. As you’ll see in the printable version of the recipe below, you simmer dried mushrooms in the cream to impart an earthy flavor. Too, this allows the cream to reduce further, to make an even thicker sauce to coat the sweet roasted vegetables. As for the bacon? I figured, go big or go home.
Aside from being excited about this dish for dinner, I’m thrilled to be a part of spreading the word about Shamrock Farms’ participation in the Great American Milk Drive . How can you help? Head to Facebook and ‘share’ this recipe, tagging “Shamrock Farms”. They will donate a gallon of milk to our local Feeding America Food Bank, St. Mary’s Food Bank Alliance (up to 1,000 gallons from among their awareness partners) for every share! Sharing is caring and ’tis the season.
Happy holidays and love to you and yours!
- 16 oz fresh Brussels
- 1 oz dried oyster mushrooms
- 1½ cups heavy whipping cream
- 4 oz bacon
- 1 shallot
- Dash nutmeg
- ½ tsp salt
- 1 Tbs Dijon
- Place cream and mushrooms in a saucepan and simmer over medium heat for 10 minutes or until the cream has reduced by ¼.
- Cook the bacon in a heavy bottomed pot until crisped then transfer to a paper towel to absorb excess grease, crumbling to make bacon bits.
- Remove most of the grease from the pot, leaving some and sauté shallot and brussels sprouts 5 minutes until slightly softened then add the cream, but pour through a strainer so as to remove the mushrooms.
- Chop mushrooms and add to sprouts, stirring to incorporate.
- Pour all of the mix to a casserole dish.
- Bake at 350F for 15 mins
- Scatter bacon over the sprouts and bake another 10 mins