4 cups of Brussels sprouts, halved if large or left whole if small
1⁄2 cup small diced bacon
1⁄2 cup sliced shallots
1⁄2 cup chicken stock
1 tablespoon Dijon mustard
Juice of ½ lemon
1⁄2 cup garlic breadcrumbs (recipe below)
1⁄4 cup chopped parsley
2 teaspoons unsalted butter
2 teaspoons olive oil
1 garlic clove, minced or grated
1⁄2 cup coarse fresh breadcrumbs
Salt to taste
Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F
Set roasting pan onto oven floor and heat. Add bacon and cook until fat renders, about 2 – 3 minutes. Add shallots and cook until transparent, about 2 minutes. Add Brussels Sprouts, stirring often so they do not burn or stick to pan.
In a bowl, mix the mustard with the lemon juice and set aside. Add chicken stock to the pan and allow sprouts to cook until al dente. If you notice they are browning too much yet still not finished cooking, cover them lightly with some foil to shield them from the flame. Add the lemon and Dijon mixture once brussels sprouts are al dente and allow to cook a few more minutes. Taste and add salt and pepper as needed. Spoon onto plate and top with garlic breadcrumbs and chopped parsley.
Set 10-inch heavy skillet onto oven floor and heat. Add butter and oil and heat until foam subsides, add garlic and breadcrumbs ad stir until crumbs are golden. Transfer to paper towels to drain and season to taste with salt.