Roasted Brussels Sprouts with a Bacon Vinaigrette

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  • 2 lbs. Brussels sprouts, halved
  • 3 tablespoons canola oil
  • 8 bacon slices
  • 2 garlic cloves, diced
  • 2 tablespoons shallots or red onion, diced
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • 1/2 cup pecans, chopped, toasted
  • Salt and Pepper, to taste

Preheat the oven to 400 degrees F.

On a large baking sheet, toss the Brussels sprouts with the canola oil and sprinkle with salt and pepper. Roast for 30 to 35 minutes, tossing once while cooking.

In a large skillet, cook the bacon over medium heat until browned and crisp. Remove from pan; crumble bacon. In the same pan with 2 tablespoons of the bacon grease, sauté the garlic and shallots over medium heat with salt and pepper for 2-3 minutes. Remove from heat. Whisk in the vinegar, honey, mustard and oil. Add the bacon.

Sponsor: Dan’s Market

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