Candy Bacon Brussels Sprouts with Mustard Vinaigrette

Candy Bacon Brussels Sprouts with Mustard Vinaigrette

Adapted from Bon Appetit Magazine’s Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

Nonstick vegetable oil spray
1 c. pecan halves
1/4 c. maple syrup
1/4 c. whole grain Dijon mustard
2 Tbsp. apple cider vinegar
2 Tbsp. lemon juice
1 Tbsp. sugar
1/4 c. vegetable oil
1 1/2 lb. brussels sprouts, outer leaves removed and bottos trimmed
4 oz. home made bacon, sliced into 1/8 in. batons
Kosher salt
Pepper

Preheat oven to 325 F. Wrap a baking sheet with foil and lightly coat with nonstick spray. Add the pecans. In a small bowl whisk maple syrup, big pinch salt and a pinch of pepper. Pour over nuts, toss to coat. Spread over pan in a single layer. Bake 5 minutes. Stir. Bake an additional 6 minutes or until the nuts are toasted and the sugar is bubbling. Transfer the foil off of the pan & separate nuts. Set aside until cooled.

Meanwhile, whisk together the mustard, vinegar, lemon juice and sugar. Add the oil & whisk to combine. Season with salt and pepper to taste.

Add the bacon batons to a large pan over medium heat. Cook until fat has rendered and bacon is crisp. Transfer bacon to paper towels to drain.

Using a food processor fitted with a shredding blade, shred the Brussels sprouts.

Add Brussels sprouts to pan with bacon fat and raise the heat to medium high. Cook, stirring frequently, until sprouts just begin to soften. Transfer to a large bowl.

Add bacon and toss with enough dressing to coat. Let stand 30 mins to an hour to let the favors marry. Top with pecans and serve.