Roasted Brussels Sprouts with Bacon and Mustard Vinaigrette

Creating an easy, tasty and very elegant side dish is easier than you might think. Brussels sprouts receive a bad rap, but given a fair shake, these may become your “go-to” favorite side dish. They are mine! This particular recipe, Roasted Brussels Sprouts with Bacon and Mustard Vinaigrette (recipe follows), is free of all the recognized allergens plus gluten.

Tell me! Doesn’t get much better than that, now does it?

Here is how to get started:

1. Preheat oven to 450 degrees Fahrenheit.

2. Line baking sheet with foil. Spray with non-stick cooking spray and set aside,

 Here is my recipe and instructions for preparing the Brussels Sprouts:

1 1/2 pounds Brussels Sprouts, trimmed and cut in half

2 tablespoons olive oil, extra virgin

1 pinch crushed red pepper

1 pinch salt to taste

1. Toss trimmed and halved Brussels sprouts with oil and sprinkle salt and crushed red pepper to taste.

2. Spread Brussels sprouts out on prepared baking sheet. Place in preheated oven; roast for 35 to 40 minutes or until tender and showing charred in spots.

Here is my recipe and instructions for preparing the Vinaigrette Dressing:

4 slices thinly sliced bacon

2 garlic cloves, chopped

3 green onions, chopped

2 tablespoons red wine vinegar

1 tablespoon honey

1 tablespoon grainy mustard

1 pinch salt to taste

Vinaigrette Dressing:

1. While Brussels sprouts are roasting, place bacon slices in skillet over medium heat. Cook until crispy. Remove and set aside. Add garlic, onions and salt to bacon fat in skillet, and stir until white part of onions begins to become translucent. Remove from heat.

2. Whisk in the crumbled bacon, vinegar, honey, and mustard; continue to whisk until blended. Salt to taste.

To Assemble:

1. Place cooked Brussels sprouts in serving bowl. Pour vinaigrette over sprouts. Stir to coat with dressing. Serve.

Servings: 6

Oven Temperature: 350°F

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Nutrition (per serving): 345 calories, 144 calories from fat, 16.3 g total fat, 12.9 mg cholesterol, 604.4 mg sodium, 1071.3 mg potassium, 44.9 g carbohydrates, 3 g fiber, 4.9 g sugar, 10.3 g protein.

  

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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