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Roasted Brussels Sprouts with Bacon and Warm Cider Vinaigrette
Recipes
Roasted Brussels Sprouts with Bacon and Warm Cider Vinaigrette
4 servings
20 minutes total (Active 20 minutes)

Ingredients

  • 1 pound fresh Brussels sprouts
  • 4 slices bacon
  • 1 shallot
  • ½ cup pecan pieces
  • 1 tablespoon sugar
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon kosher salt
  • 1 tablespoon fresh thyme sprigs

Steps

    1. Peel any blemished leaves from sprouts and discard. Trim stems from bottom of sprouts, cut sprouts in half; set aside.
    2. Preheat large sauté pan on medium 2-3 minutes. Cut bacon into ½-inch pieces (easy to do with kitchen shears) and add to pan. Cook 4-5 minutes, stirring often, or until bacon just begins to crisp. Meanwhile, chop shallot.
    3. Stir in shallot and pecans; cook 3-4 minutes, stirring often, or until bacon is fully crisped.
    4. Stir in sugar and vinegar; add sprouts and salt. Cook 3-4 minutes, stirring often, or until desired tenderness. Garnish with thyme sprigs.