Brussel Sprouts with Bacon, Goat Cheese and Vinaigrette

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  • 1 lb Brussel sprouts, ends removed and sliced in half
  • 4-5 slices slices of thick cut bacon, diced (use no-sugar added bacon)
  • 1 tbsp honey, (+ more to drizzle)
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tsp olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cup crumbled goat cheese
  • Sear the diced bacon over medium heat until crispy, about 5-6 minutes. Remove the bacon and let rest on a paper towel-lined plate. Using the same skillet (hint: you’re cooking the Brussel sprouts in bacon fat!), saute the Brussel sprouts for 10 or so minutes until crisped on both sides (this will vary depending on how crowded your pan is).
  • Meanwhile, whisk the honey, mustard, vinegar, oil, and spices until combined.
  • Once the Brussel sprouts get some golden, crispy browned bits on both sides, transfer to a serving dish. Add the bacon, the vinaigrette, and goat cheese, stirring gently to combine. Drizzle the sprouts with a little honey and give them a few turns of freshly cracked pepper to serve.