Last modified by Richard Johnson on 2019/11/17 19:51
Show last authors
1 2 lb brussels sprouts, washed & sliced lengthwise (tail to top)
2
3 1/2 cup bacon bits (real)
4
5 1.5 tbsp butter
6
7 1.5 tbsp good olive oil
8
9
10 1.5 cups plain greek yogurt, 2% or full-fat (do not use fat-free; it will break)
11
12 1/3 cup Dijon mustard
13
14 1/4 tsp white pepper
15
16 1 tbsp apple cider vinegar
17
18
19 additional salt & pepper to taste
20
21
22 Over medium high heat, saute the bacon bits in butter until crisp and the butter foams vigorously. Put aside in a bowl, and when the foam subsides, pour the melted butter back into the pan.  (Or, just dish out the bacon bits, leaving the butter in the pan.)
23
24
25 Add the olive oil and the halved brussels sprouts to the pan and stir well to coat. Continue to roast them, stirring frequently, until the sprouts start to brown (8-10 minutes). Give them a good sprinkling of salt and fresh ground pepper during this process.
26
27
28 While the sprouts are cooking, mix the yogurt, mustard, vinegar, & white pepper into a small pan.
29
30
31 Once the sprouts have browned to your taste, add the bacon bits back into the pan, stir to incorporate, then add a small amount of the sauce to the pan as well. It will thicken and coat the sprouts as you stir. Remove from heat, place in a serving dish, and toss with the other half of the sauce. Add additional salt & pepper as necessary, and serve immediately.

Need help?

If you need help with XWiki you can contact: