Roasted Brussels Sprouts with Bacon, Mustard, and Walnut Vinaigrette
Ingredients:
1.5 lbs Brussels sprouts, halved
3 Tbsp. extra virgin olive oil
Salt and pepper
8 oz. slab bacon, cut into smaller pieces
1/2 cup walnuts, coarsely chopped
2 cloves garlic, sliced
2 shallots, sliced
2 Tbsp. red wine vinegar
1 Tbsp. honey
1 Tbsp. grainy mustard
3 Tbsp. extra virgin olive oil
Salt and pepper
8 oz. slab bacon, cut into smaller pieces
1/2 cup walnuts, coarsely chopped
2 cloves garlic, sliced
2 shallots, sliced
2 Tbsp. red wine vinegar
1 Tbsp. honey
1 Tbsp. grainy mustard
- Preheat oven to 450 F
- Toss the Brussels sprouts with 2 Tbsp. of the oil and sprinkle with salt and pepper.
- Spread the sprouts out on a rimmed baking sheet and roast, stirring once or twice during cooking, until tender and charred in spots, 35-40 minutes.
- Meanwhile, add the bacon to a medium saute pan and render over medium heat, 1-2 minutes.
- Add the remaining 1 Tbsp. oil, the walnuts, garlic, shallots, and a pinch of salt. Cook until the bacon is crispy, being careful not to burn the walnuts.
- Stir the vinegar, honey, and mustard with a fork. Whisk into the bacon mixture until emulsified. Season with salt and pepper.
- Transfer the Brussels sprouts to a large mixing bowl, add the bacon mixture and toss well. Makes 4-6 servings.
