Tangy with a hint of sweetness, this vegetable side dish gets mouth-watering notes of smokiness from our pastured pork bacon. These Brussels have a kick of spicy heat that is mellowed by the creaminess of roasted apples. Delicious!
| 1 pound Brussels sprouts (preferably organic), trimmed and halved lengthwise |
| 2 cups Honeycrisp apples (about 2-3 apples), cored and cut into bite-sized dice |
| 1/4 pound Stemple Creek Bacon (about 5 strips), cut into 1/2" dice |
| 2 Tablespoons apple cider vinegar |
| 1 Tablespoon Dijon mustard |
| 2 Tablespoons brown sugar |
| 1/4 to 1/2 teaspoon red pepper flakes (depending on desired level of heat). |
| 1 teaspoon sea salt |
| 1/2 teaspoon cracked black pepper |
| 1. | Preheat oven to 400F |
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| 2. | Place the cleaned Brussel sprouts in a large mixing bowl with the apples and bacon. |
| 3. | In a small bowl combine cider vinegar, mustard, brown sugar, red pepper flakes, salt & pepper. Pour over the Brussel sprouts mixture. |
| 4. | Line a rimmed baking sheet with parchment paper. Pour Brussels onto the baking sheet in a single layer. Bake on center oven rack for 45-50 minutes, or until sprouts are just browned and bacon is crispy. *Stir half way through baking to insure even roasting. |
| 5. | Serve immediately. |