Roasted Honey Dijon Bacon Brussel Sprouts! #dadapproved

    Are you still deciding what to make for your Father's Day cookout???

    Well have no fear, these are the perfect appetizer/side dish to make for the party!  I made these for my dad in the past, and they were a delicious winner.   The combination of the Honey-dijon sauce and the bacon pieces are amazing!  You will never taste better brussel sprouts anywhere else after you have tried this recipe.  

Make your papa proud and prepare this delicious bacon flavored twist on veggies!

Roasted Honey-Dijon Bacon Brussels Sprouts
Ingredients:

• 2 lbs. baby brussels sprouts
• ¼ cup extra virgin olive oil
• 6 slices Hickory Smoked Bacon
• sea salt & ground pepper (to taste)
• red pepper flakes (optional)

Honey- Dijon Dressing

• 2 tbsp Dijon Mustard
• 2 tsp of honey (May add more to sweetness liking)
• 1 tbsp of extra virgin olive oil
• 1/2 of a lemon juiced 

1. Preheat oven to 400° F. Rinse and pat brussels sprouts dry. Cut all sprouts in half and place in a large bowl. 
2. Pour in the olive oil, add in sea salt, pepper, and red pepper flakes if using. Mix altogether to coat the brussels well. 
3. Spread the brussels out on a large baking pan (Flat side or cut side down on the pan). 
4. Bake for 25-30 minutes or until brussels are slightly browned. 
5. While the brussels sprouts are roasting in the oven, cook the bacon over medium heat. Make sure the pan is hot before adding the bacon. Cook until nice and crispy. 
6. Remove the bacon from the pan and let cool.   Then chop into bite size pieces. 
7. Next, whisk in a large bowl all of the ingredients together to make the Dijon-Honey Dressing.  You will use this same bowl to coat all the brussels when they are done roasting. 
8. Once the brussels sprouts are finished cooking, let them cool down for 5 minutes. Pour them in the large bowl with the dressing. Dump the chopped bacon in as well, and mix altogether to coat the brussels.  Enjoy this dish as an amazing appetizer, side dish or small plate! 

                   Much love,
                                 ​Jillian