Brussels Sprouts and Bacon in a Mustard Cream Sauce

1 1/2 pounds brussels sprouts, trimmed and quartered

1 tablespoon oil

salt and pepper to taste

4 strips bacon, cut into 1 inch pieces

2 tablespoons butter

1 small onion, diced

1 clove garlic, chopped

2 tablespoons flour

1 cup milk or cream

2 tablespoons grainy mustard

1 tablespoon white miso (optional)

1/2 cup parmigiano reggiano cheese, grated

salt and pepper to taste

Toss the brussels sprouts in the olive oil, salt and pepper, spread them out in a single layer on a baking sheet and roast in a preheated 400F/200C oven until golden brown, about 20-30 minutes, flipping half way through.

 Meanwhile, cook the bacon in a pan, set it aside and drain all but a tablespoon of the grease.

Add the butter to the pan and let it melt and bubble.

Add the onion and cook until tender, about 5-7 minutes.

Add the garlic and cook until fragrant, about a minute.

Mix in the flour and let cook until it just starts to brown a little.

Mix in the milk, mustard, miso, parmesan, brussels sprouts and bacon, season with salt and pepper and let it simmer until it thickens, about 3-5 minutes