Bacon Roasted Brussels Sprouts

With Dijon Vinaigrette

Brussels Sprouts with Bacon is always a welcome addition to any Thanksgiving spread.  This one involves a delicious Bacon Dijon Vinaigrette, and is low carb and gluten-free!

YOU WILL NEED: Thick Cut Bacon Fresh Brussels Sprouts Brown Sugar Substitute* Apple Cider Vinegar Dijon Mustard Garlic cloves Salt & Pepper * If you don't need this to be keto friendly, you can use regular brown sugar.

Chop bacon and cook to desired doneness – I like to stop just short of crispy, for this recipe. Use a slotted spoon to transfer bacon from pan, setting aside. Measure ¼ cup of bacon drippings into a bowl or measuring glass, set aside.

Remove any yellowed or otherwise ugly outer leaves from the Brussels sprouts. Cut off the very end of each stem end, before cutting each sprout in half.

Toss sprouts with remaining bacon drippings. Sprinkle with brown sugar substitute, season with salt & pepper.  Roast.

Whisk reserved bacon fat with dressing ingredients. Toss sprouts with vinaigrette and bacon.

Season with more salt and pepper to taste, serve hot. Enjoy!