Warm Brussels Sprout Salad with Maple Bacon Vinaigrette
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Time to read min
10 minutes
10-30 minutes
6-8
Ingredients
- ¼ cup Arbequina Extra Virgin Olive Oil
- ¼ cup Pure Maple Aged Dark Balsamic Vinegar
- 2 tsp Amber Beer Mustard
- Maple Pepper with Garlic to season
- Freshly Grated Parmesan Cheese
- Toasted Hazelnuts (optional)
- Dried Cherries or Cranberries (optional)
Directions
Step 1
Preheat oven to 425 degrees.
Step 2
Clean brussels sprouts and remove dirt tucked into the leaves. On a cutting board, cut the brussels sprouts in fourths and place to the side.
Step 3
On the stovetop (or if you're short on time use the microwave), cook 6-8 slices of bacon. Feel free to use more or less! Once cooked to desired doneness, chop the bacon into small pieces and set aside.
Step 4
Place the brussels sprouts on a baking sheet. Lightly drizzle with Arbequina evoo, Maple Balsamic, and a few sprinkles of the Garlic Maple Pepper. Gently toss to combine. Cook in the oven for about 15 minutes or desired doneness. A family favorite of mine is placing the brussels sprouts under the broiler for 10-15 minutes. We like them a little crispy.
Step 5
While the brussels sprouts are getting ready in the oven, start making the dressing. In a small bowl, combine the Arbequina evoo, Maple Balsamic, and Amber Beer Mustard. Mix with a fork to combine.
Step 6
Once the brussels sprouts are out of the oven, place them in a large serving bowl. Add the bacon, parmesan, optional ingredients (if any), and the dressing. Gently toss and enjoy!
