Roasted Brussels Sprouts with Turkey Bacon Vinaigrette
- 4-6 Servings
- 10 mins Prep Time
- 35 mins Total Time
Ingredients
- 4 slices Turkey Bacon, cut into 1-inch pieces
- 1 pound Brussels sprouts, trimmed and cut in half
- 3 tablespoons olive oil, divided
- Kosher salt
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon-style mustard
- 1 teaspoon honey
| Serving Size | About 3/4 cup |
|---|---|
| Amount Per Serving | |
| Calories | 140 |
| Calories from Fat | 100 |
| % Daily Value* | |
| Total Fat 11g | 17% |
| Saturated Fat 2g | 10% |
| Trans Fat 0g | |
| Cholesterol 10mg | 3% |
| Sodium 180mg | 8% |
| Total Carbohydrates 9g | 3% |
| Dietary Fiber 3g | 12% |
| Sugars 3g | |
| Protein 4g | |
|
Vitamin A
10%
Vitamin C
120%
Calcium
4%
Iron
8%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
-
Step 1
Preheat the oven to 450°F and line a rimmed baking sheet with foil. -
Step 2
Put the Brussels sprouts on the baking sheet, drizzle with a tablespoon of olive oil and sprinkle with salt. Transfer to the oven and roast until tender, about 25 minutes. -
Step 3
In a large skillet over medium heat, add a tablespoon of olive oil and bacon and cook, stirring frequently, until the bacon is well browned, 8-10 minutes. Remove the bacon, drain on paper towels and crumble or roughly chop. -
Step 4
Add the remaining tablespoon of olive oil and vinegar to the skillet (the vinegar will sizzle immediately), scraping up any browned bits in the pan. -
Step 5
Take off the heat and whisk in the honey and mustard. Set aside. -
Step 6
Transfer sprouts to a serving dish and drizzle with the dressing. Sprinkle with the bacon. Serve immediately.
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