Brussels Sprouts with Bacon Vinaigrette

I know what you're thinking , haha . " Brussels Sprouts , Dani ? Really ?  Of all the vegetables in the world you pick those ? "  Brussels Sprouts , when you have the good stuff and it's done well , can taste divine .  This is my favorite way to cook them .  I know that I'm not starting out very healthy , but this recipe is so darn good that I don't care about the calorie count .


To start it all out you need your ingredient list ; I usually double this recipe F Y I

1 1/2 lbs Brussels sprouts
1 TBSP Extra Virgin Olive Oil
1/2 tsp Sea Salt (although Kosher works just fine)
5 Bacon Slices
1/4 cup Balsamic Vinegar
1 TBSP Brown Sugar
1/2 tsp Dijon Mustard (feel free to add more if you like)


Preheat the oven to 400 degrees before you do anything .  Peel all the outer leaves off the brussels sprouts and trim the ends .  You want it to look like a closed up flower bud , no loose leaves .  Then cut them in half  or quarters (it depends on the size of the sprout).  Toss the finished result with the Olive Oil and Sea Salt and put it in the oven for 20 mins on a baking sheet lined with tinfoil . 


While your sprouts are baking , fry up the bacon slices (yum !)  Pat them dry and mince them (but save the drippings in the pan , you need that).  Pull out the sprouts and mix in the bacon bits .


To make the Vinaigrette , take 2 or 3 TBSP's of the Bacon drippings in a small pan and mix in the Vinegar , Sugar , and Mustard. Cook the mixture for 5 or 6 minutes and then pour over your veggies and Voila !  Brussels Sprouts that even haters have to like .

Update : Makes 4 - 6 serving (Thanks for reminding me Christi)