Brussel Sprouts With Bacon Apple Cider Vinaigrette
Brussels sprouts are at the top of my list as far as vegetables go they’re healthy. Healthy, and even better with bacon. If it’s the bitterness of sprouts that turns you off, this recipe would be a welcome change. Roasting the sprouts and coating them in an apple cider vinaigrette tames any bitterness.
- 1/2 Lb Sliced Bacon
- 1 Lb Brussel Sprouts, Halved
- 2 Tbsp Extra Virgin Olive Oil
- Kosher Salt
- 2 Tbsp Shallot, Finely Chopped
- 1/4 Cup Apple Cider Vinegar
Preheat the oven to 400 degrees. Cook the bacon in a skillet over high heat until crispy, about eight minutes. Transfer the cooked bacon strips to a plate lined with towels to drain, then finely chop the bacon into bite-size pieces. Transfer the residue bacon fat into a bowl and set aside.