Pink Peppercorn Lemon Thyme Bacon Roasted Brussels Sprouts

2 lbs Brussels sprouts

5-6 thick pieces of sliced bacon

2 Tbsp Spiceology Pink Peppercorn Lemon Thyme seasoning, divided

1 ½ Tbsp Apple cider vinegar

2 tsp balsamic vinegar

3 Tbsp whole grain mustard, maple if available or add 1 tbsp of maple syrup

Olive oil, as needed

Micro greens, optional

Parmesan cheese, optional

Pre heat oven to 425°F.
Place bacon on a baking sheet and sprinkle with Pink Peppercorn Lemon Thyme, and bake until crispy.
Cut your Brussels in half and make a small cut in the stem to help them cook through.
Remove your bacon from the pan but don’t remove the bacon fat, place your Brussels sprouts onto the pan and toss to coat in the bacon fat. Add some more olive oil if needed.
Roast your sprouts in the oven until golden and crispy, about 15-20 minutes.
Place roasted sprouts into a bowl, mix with the vinegars, mustard, bacon and more olive oil if needed.
Plate up these sprouts right away and top with micro greens and Parmesan if you want, serve hot and enjoy.

Course🍚Side Dish

Diets🥩Carnivore...

Category🥦Vegetable Side Dish

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday🎉Special Occasion

Season🍂Fall

DifficultyEasy ⏰ 30m