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  ROASTED BRUSSELS SPROUTS
 
  SERVINGS: 8
 

PREP TIME:

COOK TIME:

 

SUBMISSION DATE: 11/15/2011

 
 
INGREDIENTS
 

1 1/2 pounds Brussels Sprouts, halved
1/2 cup Olive Oil
1 tsp Sea Salt, freshly ground
1 tsp Black Pepper, freshly ground
3/4 cup Fresh Gourmet Crispy Onions

Hot Dressing:
4 each; Bacon slices, cooked, chopped (reserve fat)
2 Tbsp Bacon fat
2 tsp Garlic, fresh, minced
1 1/4 cups Litehouse Balsamic Vinaigrette
1 Tbsp Dijon Stone Ground Mustard




  DIRECTIONS
 

Preheat oven to 375°F; toss Brussels sprouts in oil and season with salt and pepper; remove to foil lined baking sheet, outer skin side down.

Place in oven and roast for 45 minutes until sprouts are tender.

While sprouts are roasting in a large sauté pan, heat reserved bacon fat and sauté garlic; add balsamic vinaigrette, dijon mustard, cooked bacon pieces; hold warm.

When Brussels sprouts have completed roasting, remove from oven and toss with hot bacon dressing; remove to serving bowl and top with Crispy Onions. Serve.