Brussels Sprout and Bacon Salad

Brussels sprouts are a cruciferous vegetable that is often roasted or sautéed. They have a slightly bitter flavor that can be balanced by sweet or savory ingredients. In this recipe, Brussels sprouts are roasted until tender and browned, then tossed with crispy bacon, red onion, and a tangy dressing made with apple cider vinegar and Dijon mustard.

Brussels sprouts have been cultivated for centuries, and they were a popular food in Europe during the Middle Ages. They were brought to America by colonists in the 17th century, but they did not become popular in the United States until the 19th century. Today, Brussels sprouts are a staple of the American diet, and they are often served as a side dish for Thanksgiving and Christmas dinners.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1/2 cup olive oil
• 1/4 cup chopped bacon
• 1/4 cup chopped red onion
• 1/4 cup chopped parsley
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread Brussels sprouts on a baking sheet and roast for 20-25 minutes, or until tender and browned.
4. While Brussels sprouts are roasting, cook bacon in a skillet over medium heat until crisp.
5. In a small bowl, whisk together apple cider vinegar, Dijon mustard, salt, and pepper.
6. Add chopped bacon, red onion, and parsley to the dressing.
7. Once Brussels sprouts are roasted, add them to the dressing and toss to combine.
8. Serve immediately.

Why It Works

• Roasting the Brussels sprouts brings out their natural sweetness and caramelizes their edges.
• The crispy bacon adds a salty and savory flavor to the dish.
• The red onion adds a bit of crunch and sharpness.
• The tangy dressing balances out the sweetness of the Brussels sprouts and bacon.