3 pounds brussels sprouts (trimmed and cut into halves or quarters, depending on size)
Olive oil
1 Tablespoon fresh thyme
salt and pepper, to taste
Instructions: Make Dressing:
Add olive oil and bacon to a large cold skillet and cook over med-low heat until bacon is crispy.
Add garlic and shallots and cook until browned (8-10 min)
Remove from heat and stir in vinegars, mustard and brown sugar and set aside. (Dressing can be made ahead of time and will keep in the fridge for a few weeks).
Make Brussel Sprouts:
Heat oven to 425F.
In a medium bowl, toss the sprouts with a generous amount of olive oil. Add the thyme, salt and pepper and mix well.
Spread out evenly onto a baking sheet and roast until tender (20-22 minutes). Stir the sprouts a few times during roasting.
When done roasting, put the sprouts into a bowl and toss with the dressing. Mix and add more salt/pepper if needed.
Serve hot!
Nutrition Info Per Serving: Calories 482 Total Fat 33 g Cholesterol 0 mg Sodium 366 mg Potassium 1217 mg Total Carbohydrate 37 g Dietary Fiber 9 g Sugars 20 g Protein 15 g