Sautéed Brussel Sprouts, Bacon and Onion with Mustard Mash Potato

Servings 4 people


  • Large Pot
  • Large Sauce Pan


  • 16 Brussel Sprouts
  • 1 Onion
  • 1 Pack of Bacon or Bacon Lardons
  • 2 tsp Thyme
  • 1 tbsp Lemon Juice
  • 8-10 Potatoes
  • 25 g Butter
  • 2 tbsp Milk
  • 2 tsp Mustard


  • Bring a large pot of water to a boil. If sprout are very small, cut in half, otherwise cut into quarters. Cook the sprouts until barely tender, 3-4 minutes, then drain.
  • Meanwhile, cook bacon over medium heat, stirring, until brown. Place on the paper towel to get excess fat off.
  • Pour out bacon fat from the pan except about 1 tablespoon.
  • Add onion to the pan and cook for about 4 minutes stirring often. Stir in thyme and any fresh herbs, salt and pepper.
  • Increase heat to medium-high, add the brussels sprouts and cook, tossing and stirring occasionally, until tender and warmed through, it takes about 3 minutes. Add bacon and lemon juice, if using, and toss.

Mustard Mash Potato

  • Tip peal potatoes into a large saucepan, cover with boiling water.
  • Once cooked drain potatoes and leave them to stream dry before putting them back in the pan.
  • Add the butter, milk and mustard, add more or less milk depending on the consistency you want. Season well and mash thoroughly until creamy.
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