Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 4 slices bacon
- 1/4 cup finely chopped red onion
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped toasted pecans or walnuts
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the Brussels Sprouts:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer on the baking sheet.
- Roast the Brussels Sprouts:
- Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and caramelized, stirring halfway through.
- Cook the Bacon:
- While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and place it on paper towels to drain. Once cooled, crumble the bacon into small pieces.
- Prepare the Dressing:
- In a small bowl or jar, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, minced garlic, salt, and pepper.
- Assemble the Salad:
- In a large bowl, combine the roasted Brussels sprouts, crumbled bacon, chopped red onion, and crumbled feta cheese (if using).
- Pour the dressing over the salad and toss gently to combine.
- Add Nuts:
- Sprinkle the chopped toasted pecans or walnuts on top of the salad before serving.
- Serve:
- Serve immediately while the Brussels sprouts are still warm, or chill in the refrigerator for a cold salad option.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal
- Fat: 18g
- Carbohydrates: 15g
- Protein: 8g