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Creamy Mustard Brussels Sprouts

I love Brussels Sprouts and I think they’re great sauteed in a little butter and sprinkled with a little salt. The first year that Andrew and I were married I made a stepped up version of my beloved Brussels sprouts for Thanksgiving. It was a hit and I’ve made this dish for every Thanksgiving since and it’s become my go to recipe for Brussels sprouts. It’s rich and creamy and tastes decadent. I’ve found it to be a great recipe to turn haters into Brussels sprouts lovers.

Note: I’ve always eyeballed this recipe and have never measured so I suggest adding the mustard and half and half slowly to find your preferred level of creaminess, also go ahead and salt as needed!

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  • 1 bag Brussels sprouts, fresh or frozen
  • 2 tbsp. organic, pastured butter
  • 1/4 cup whole grain Dijon mustard
  • 1/4 cup half and half or whole raw or organic milk
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 4 strips of cooked bacon (I like applegate organics uncured)


  • Heat 1 tbsp butter in a saute pan
  • Add the brussels sprouts (when I use frozen ones I don't defrost first, I just add frozen)
  • Saute about 3 minutes then add salt, pepper and mustard
  • Add a splash of half and half (or milk) (not all of it) and the rest of the butter continue to sautee and stir
  • Keep adding the half and half (or milk) a little at a time
  • Add the cut up bacon, cover and let it simmer until it reaches the desired tenderness
  • Check creaminess and add more more milk and butter if you want a creamier sauce
  • Voila!
If you're feeling really decadent you can use the bacon drippings to cook the Brussles sprouts in instead of butter, of just

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