Ingredients

The following ingredients have 4 Servings
  • 5 slices bacon
  • 2 pounds brussels sprouts (trimmed (I used green and purple brussels sprouts for color contrast))
  • 2 large shallots
  • 1 cup low sodium chicken broth or vegetable broth
  • 1/4 cup currants
  • 1 tablespoon whole grain dijon mustard
  • 2 teaspoons butter
  • salt and pepper to taste as needed
  • 2 teaspoons maple syrup
  • 1 tablespoon chopped parsley (optional)

Instruction

  • Cut the bacon into 1" pieces. Place a large skillet over medium high heat and add the bacon. Fry until crisp and golden. Transfer bacon to a plate lined with paper towels to soak up excess fat.
  • Discard all but 1 tablespoon of bacon fat from the pan. Add the shallots and brussels sprouts to the hot pan with reserved bacon fat and stir. Cover with a lid and reduce heat to medium.  Cook for 3-4 minutes, stirring occasionally. 
  • When the shallots are tender and slightly translucent, stir in the broth and currants, scraping up the bottom of the pan to incorporate some of the bacon fond. Bring to a boil. Place the lid on the pan, so it sits askew and the steam can escape. Reduce heat to a simmer.  Cook the brussels sprouts for 5-8 minutes or until the brussels sprouts are tender, stirring occasionally. The broth should reduce to about 1/3 cup.
  • Stir in the butter, whole grain mustard and maple syrup. Season to your taste with salt and pepper.  
  • Transfer the brussels sprouts to a serving platter and sprinkle with the crispy bacon and parsley.