Brussels Sprouts with Hot Bacon Vinaigrette
• 10 slices bacon, chopped
• 2 tablespoons Sepay Groves olive oil
• 1 teaspoon kosher salt
• 1/2 cup Sepay Groves balsamic vinegar
• 2 tablespoons firmly-packed brown sugar
• 1 teaspoon Dijon mustard
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
Cook the bacon until crisp in a large skillet. Remove the bacon using a slotted spoon, and drain on paper towels. Reserve 1/4 cup drippings in the skillet.
Combine the Brussels sprouts, Sepay Groves olive oil and salt in a large bowl. Place the sprouts on the prepared baking sheet and bake until tender, about 20 minutes.
Add the Sepay Groves vinegar, brown sugar and mustard to the reserved bacon drippings in the skillet. Cook over medium-high heat, stirring frequently, until the mixture is reduced by half, about 6 minutes.
Pour the mixture over the sprouts, tossing gently to coat. Sprinkle
with the bacon. Serve immediately.
Total time 45 min. prep 15 min. cook 30 min. Yield 10-12 servings.