with roasted bacon brussels sprouts
- Shallots - 2 cloves, diced
- Stock, any type - 1/3 cup
- Mustard, Dijon (use large-grain mustard if you have it) - 1 Tbsp
- Vinegar, red or white wine - 2 tsp
- Honey - 2 tsp
- Turkey breasts (sub chicken breasts), look for pre-sliced cutlets at the meat counter - 1 lb, sliced and pounded thin
- Oil, cooking - 1 Tbsp
- Bacon - 4 slices, chopped
- Brussels sprouts - 12 oz, trimmed and halved ((sub broccoli florets))
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Water - 1 Tbsp
- Lemon juice - 1 tsp
Bacon / Brussels sprouts / Shallots - Prep as directed and store separately. (Note: If brussels sprouts are quite large, slice into quarters instead of halves.) (Can be done up to 4 days ahead)
Make sauce - Whisk together stock, mustard, red or white wine vinegar and honey. (Can be done up to 4 days ahead)
Heat oven to 425F / 204C degrees.
Heat an oven safe skillet over medium heat. Add bacon and cook on both sides until crisp, 5 to 7 minutes total. Set bacon on a paper-towel lined plate.
Drain off all but 1 Tbsp / 15mL (amount is for 4 servings, adjust if customizing) of grease from the pan and return pan to stove. Increase heat to medium-high and add brussels sprouts with some salt. Saute until brussels sprouts are golden brown, 3 to 4 minutes. Add balsamic vinegar and stir to combine.
Pour water over brussels sprouts and cover pan with foil. Transfer to oven and bake until brussels sprouts are tender, 12 to 14 minutes.
While brussels sprouts roast, heat a second skillet or nonstick pan over medium-high heat. Add oil and then turkey to heated oil. Sear on both sides until golden brown, 3 to 4 minutes. (If the turkey won't easily fit in the pan without overlapping, sear it in batches.) Set turkey aside and cover to keep warm. Return pan to heat.
Add shallots to heated pan and saute, scraping up any browned bits in the bottom of the pan, until shallots are tender, 1 to 2 minutes. Pour sauce over top and simmer until sauce reduces by half.
Add turkey back to pan and turn to coat in sauce.
When brussels sprouts are finished cooking, finish with a squeeze of lemon juice and toss with bacon.
Serve turkey with brussels sprouts on the side. Enjoy!
Brussels Sprouts were the Bomb!0 Helpful
To do it again, for kids, I would use broccoli instead of brussel sprouts.0 Helpful
Making again tonight!! D-licious!!!0 Helpful
These were easy and very tasty! Especially the brussels sprouts.0 Helpful
Had to make with chicken. Can't find any turkey a week after thanksgiving?0 Helpful
I wanted a way to use some leftover Thanksgiving turkey. This was good, but not a favorite.0 Helpful