Recipe: Bucktown Mustard Brussels
These tangy, nutty, skillet-cooked Brussels are a nice twist on the usual roasted veggie holiday side. They pair well with grilled chicken or pork chops for an easy weeknight meal too.
- 2 lbs. Brussels sprouts, trimmed and halved
- 1/2 cup chopped walnuts
- 1/4 lb. bacon, cut into ½-inch pieces
- 1 1/2 Tbsp. unsalted butter
- 1 medium yellow onion, diced
- 1/4 cup chicken broth
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. Bucktown Brown Mustard & Honey Rub
- 1/2 tsp. Salt & Pepper Tableside Seasoning
- 1/2 cup grated Parmesan cheese
Cook Brussels sprouts in boiling water until just al dente, about 5 to 7 min. Drain and set aside. In a large skillet, toast walnuts over medium heat until fragrant, but be careful not to burn them. Transfer toasted walnuts to a bowl and set aside. In the same skillet, cook bacon over medium-high heat until crisp. Transfer bacon to a paper towel-lined plate and set aside. Drain most of the bacon grease then add the butter to the skillet. Melt butter over medium heat. Add onion and saute for about 3 min. Add Brussels sprouts to the skillet and cook for another 4 min. Add broth, apple cider vinegar, Bucktown, and Salt & Pepper Tableside and cook for another 5 min. or so until the sprouts are tender and the liquids have been absorbed. Stir in bacon, walnuts, and Parmesan. Remove from heat and serve.