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Challenge: Fall Harvest

Creamy Dijon Bacon Brussels Sprouts

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Fresh brussels sprouts are roasted with a mushroom infused dijon cream sauce, topped with crispy bacon for a decadent holiday side.

Creamy Dijon Bacon Brussels Sprouts

Prep Time: 15 min Cooking Time: 25 min


  • 16 oz fresh brussels sprouts
  • 1 oz dried oyster mushrooms
  • 1 ½ cups heavy whipping cream
  • 4 oz bacon
  • 1 shallot
  • dash of nutmeg
  • ½ tsp salt
  • 1 Tbs dijon


  1. Place cream and mushrooms in a saucepan and simmer over medium heat for 10 minutes or until the cream has reduced by ¼.
  2. 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.
  3. 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.
  4. Chop mushrooms and add to sprouts, stirring to incorporate.
  5. Pour all of the mix to a casserole dish.
  6. Bake at 350F for 15 mins
  7. Scatter bacon over the sprouts and bake another 10 mins
  8. Serve immediately

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