A light honey-Dijon glaze coats tender-crisp Ontario Brussels Sprouts and Carrots. Crisp bacon, tender onion and a thin layer of melted cheese put the finishing touches on this hearty side dish.
Preparation Time: Cooking Time: Servings: 6
- 1 1⁄2 lb (680 g) Ontario Brussels Sprouts
- 2 medium Ontario Carrots
- 3 strips side bacon
- 1 small Ontario Onion (chopped)
- 1⁄4 tsp (1 ml) hot pepper flakes (optional)
- 2 tbsp (30 ml) Ontario Liquid Honey
- 1 tsp (5 ml) Dijon mustard
- 1⁄4 tsp (1 ml) salt
- 1⁄4 tsp (1 ml) pepper
- 1⁄2 cup (125 ml) Swiss cheese (shredded; or Mozzarella cheese)
Trim Brussels sprouts; cut X in base of each. Cut carrots into 1-inch (2.5 cm) pieces. In saucepan of simmering salted water, cook Brussels sprouts and carrots for 3 minutes or until desired tenderness. Drain well and set aside.
In large ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towel-lined plate.
Drain all but 1 tbsp (15 mL) fat from skillet. To skillet, add onion, and hot pepper flakes (if using); cook over medium-low heat, stirring frequently, for 5 minutes or until softened but not browned. Stir in honey, mustard, salt and pepper. Add reserved Brussels sprouts and carrots; toss to coat well. Chop reserved bacon; sprinkle over top. Sprinkle with cheese. Bake on middle rack of 400F (200C) oven for 3 minutes or until cheese is melted.
Tip: If skillet handle is not heat resistant, wrap in foil.
Nutrients per serving
- Protein: 8.0 grams
- Fat: 7.0 grams
- Carbohydrates: 21.0 grams
- Calories: 179