Roasted Brussels Sprouts with Bacon

Roasted Brussels Sprouts with Bacon

Cooking time is 20min

Key to this dish is a screaming hot pan

  • Brussels Sprouts cut in 1/2: 1 lb (1/2bag)
  • • Bacon: 2 -3 strips
  • • Heavy cream or milk: 1/4 c
  • • Dijon mustard : 3 -4 tbsp
  • • Salt & pepper to taste
Cooking steps:

 Cook bacon on medium high heat until crisp. Salt and pepper to taste. Remove bacon only keep the oil. Add Brussels Sprouts and roast. Stir or move the pan around so they don’t burn. 8-10 min

  1. In a separate saucepan heat the heavy cream or milk simmer. Add Dijon mustard stir till smooth.
  2. After the sprouts have browned add the bacon back to the pan with the sprouts. Slow pour the Dijon sauces over the sprouts and bacon.
  3. Remove from heat and place in a serving dish
Raspberry Vanilla Tartlets

Raspberry Vanilla Tartlets


1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon fine salt
1-1/2 cups lowfat (1-percent) milk
1 Large egg
4 tablespoons reduced-fat sour cream
2 tablespoons vanilla extract
24 mini phyllo tartlet shells at room temperature or heated
24 whole medium raspberries or 12 large raspberries halved



Whisk together the sugar, cornstarch and salt in a large saucepan
Whisk in the milk until smooth.
Heat over medium-high heat whisking until bubbles begin to form then remove from heat.
Whisk the egg in a medium bowl
Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth.
Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously until thick and starting to bubble- about 2 minutes.
Transfer the mixture to a bowl and let cool until thick, whisking frequently.
Whisk in sour cream and vanilla
Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry.
Serve immediately or cover and refrigerate up to 2 hours

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