Brussel sprouts are an ever-evolving staple in our household. Because they are so loved and so versatile, our favorite preparation is usually whichever way we happened to prepare them that day because we make them to suit our current craving! Lately Kyle has been thoroughly enjoying my honey dijon salad dressing so today’s brussel sprouts involved a saucier version of it.
1 lb brussel sprouts
4 slices thick cut bacon
1 tbsp avocado oil
parsley or basil for garnishing
1/4 tsp crushed red pepper
Honey Dijon Dressing:
1 tbsp dijon
1 tbsp olive oil
1 tsp honey
juice of 1/2 a lemon
1 clove or garlic minced or grated
a few cracks of salt and pepper
Halve the brussel sprouts and toss with avocado oil, salt, and pepper. Arrange in a single layer on a cookie sheet. Using kitchen sheers (this is a personal preference – I find it easier than cutting the bacon with a knife and then transferring it to the baking sheet) cut the bacon over the cookie sheet so it falls to top the brussel sprouts. Bake for 25 minutes at 425. This should result in very crispy brussel sprouts. If your bacon is thin, roast for only 22 minutes to avoid it burning.
Combine the dressing ingredients and whisk. Once the brussel sprouts are done, toss them with the dressing and garnish with parsley and crushed red pepper flakes. Serve!
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