Honey-Mustard and Bacon Brussel Sprouts

By: Rachel Hall

First trim about 2 pounds brussel sprouts and then in a 9x13 pan toss them all with olive oil until they are completely coated.  Then sprinkle with 1 1/2 tsp sea salt and 1 tsp cracked pepper.  Then put about 1 1/2 Tbsps of chicken broth in the corner of the pan and then about 1 Tbsp seasoned rice wine vinegar over the top.  Toss again.  Then lay 4-6 pieces of bacon over the top of the sprouts.  Place in a preheated oven at 425 degrees.  

Roast for about 20 minutes or until the bacon is almost crisp.  Then take them out of the oven and remove the bacon.  Save it though!  Then in a cup or bowl add about 3-4 Tbsps Dijon mustard and honey.  Stir until smooth and pour over the sprouts.  This may be a little too much sauce so just pour it on until it looks like enough and then toss the sprouts until they are coated.  Lay the bacon back on top (on opposite side) and return to the oven for about 10-15 more minutes or until the very outside skins are browned and crispy looking and they are fork tender.  Remove bacon and let cool.  After it is cooled crumble the bacon over the top of the brussel sprouts and toss and serve.

Note: This recipe is for Thanksgiving and makes a ton so you should half the recipe for a normal dinner.