Roasted Brussels Sprouts and Bacon Salad

• 1 pound Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet.
3. 3 In a skillet over medium heat, cook bacon until crispy. Remove and set aside, leaving the fat in the pan.
4. 4 Roast Brussels sprouts for 20 minutes, flipping halfway through.
5. 5 Whisk together remaining olive oil, vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
6. 6 Combine roasted Brussels sprouts, cooked bacon, red onion, and feta in a large bowl.
7. 7 Drizzle with vinaigrette and toss to coat.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Skillet
• Whisk

Variations

• Add dried cranberries for a touch of sweetness.
• Substitute bacon with roasted chickpeas for a vegan option.

Substitutions

• Substitute feta cheese with blue cheese or goat cheese.
• Use balsamic vinegar instead of apple cider vinegar for a richer flavor.

Pairings

• Grilled salmon
• Warm quinoa pilaf

Nutrition

Tips

• For extra crunch, toast the pecans or walnuts in the oven alongside the Brussels sprouts.
• Use a cast iron skillet for bacon to maximize flavor absorption for future dishes.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Re-toss with additional vinaigrette before serving.

Freezing: This salad does not freeze well due to the texture of the Brussels sprouts and bacon.

Serving Suggestions

• Serve alongside a hearty roast chicken.
• Pair with a crusty sourdough bread for a satisfying meal.

FAQ