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Brussel sprouts are one of my favorite veggies and I think they’re served best with bacon and a tangy finish. We ate these alongside a Fig & Bleu Cheese Burger (that post coming soon).

Here’s what you need:

• 2 slices applewood smoked bacon, chopped into lardons
• 1 lb brussel sprouts, halved and outer leaves removed
• 2 tsps crushed red pepper
• 2 Tbs dijon mustard
• 2 Tbs apple cider vinegar
• 2 Tbs olive oil
• Salt + pepper

Directions:

• Place bacon lardons in a cold large pan and place on medium heat. Cook until fat is rendered and lardons are crispy. Remove bacon with a slotted spoon or spatula and leave bacon fat in the pan.
• Turn heat to medium-high and add sprouts. Season with crushed red pepper and salt + pepper to taste. Cook for 5-7 minutes until sprouts are golden brown and cooked through (test with a fork similar to how you do with a potato – the fork should pierce easily but should still be firm).
• While sprouts are cooking, combine mustard and vinegar in a small bowl and whisk together. Slowly stream in olive oil until it’s incorporated and emulsified. Keep to the side.
• When sprouts are done add reserved bacon, mix, and remove from heat.
• Transfer sprouts + bacon to a medium bowl and add the vinaigrette. Make sure to do this while the sprouts are still hot so they absorb the dressing! Check for seasonings and add salt + pepper if needed.
• Serve hot or at room temperature.

TIPS:

• Other things you can add: toasted nuts (pecans, walnuts, or pine nuts would work best), lettuces (frisee comes to mind), or even dried fruit
• Fresh herbs would be great in this too if you have some leftovers you’re looking to use up. I would try dill or basil if you have them on hand! YUM!
• You can use any light vinegar (i.e. not balsamic) for this recipe. If you only have balsamic try it without the mustard as that’s a lot of powerful flavors and you’ll overpower the bacon and sprouts.