This was my side dish for our family Christmas dinner this year and since the invention of this amazing side dish, I have decided I’m not going to wait a year to enjoy it again. So easy to make and just the right tang! The pumpkin seeds with cranberries really set off the flavors. For a vegan or vegetarian dish just leave out the bacon.
Mustard Pumpkin Seed Brussel Sprouts
January 9, 2019
: 10
: 20 min
: 30 min
: 50 min
Ingredients
- 1-2 pounds Brussel sprouts washed and slightly steamed
- 1/2 package organic bacon diced-if using organic, add a tsp of avocado oil
- 1/4 cup of bacon grease from the fried bacon
- 2 diced green onions
- 1/4 cup balsamic vinegar
- 1 Tbsp Dijon Mustard
- 1 clove of chopped garlic
- 1 tsp honey
- Himalayan salt & fresh pepper
- 1/4 cup organic cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup grated parmesan (optional)
Directions
- Step 1 Wash and cut the Brussel sprouts in half. Steam them in a large saucepan until slightly tender.
- Step 2 Meanwhile, fry your bacon and retain 1/4 cup of the grease. Don’t forget you might have to add avocado oil if you’re using organic bacon. Set it aside on a paper towel to drain.
- Step 3 Add the diced green onions, balsamic vinegar, mustard, garlic, and honey in a small saucepan and simmer with salt and pepper.
- Step 4 Place the slightly steamed Brussel sprouts in a large baking dish.
- Step 5 Sprinkle the 1/4 cup of reserved bacon grease over the top of the Brussel sprouts. Give it a good toss.
- Step 6 Add the cranberries and pumpkin seeds. Give it a good toss.
- Step 7 Add the drained diced bacon and toss it again!
- Step 8 Drizzle the mustard sauce over the Brussel sprouts and incorporate all the goodies with another toss.
- Step 9 Sprinkle the top with parmesan cheese. I served my portion without the cheese and it was just as AMAZING!
- Step 10 Place under the broiler and cook until the dish is bubbling about 15 minutes.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.