1 1/2 pounds Brussels sprouts, halved
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ounces slab bacon, cut into lardoons
1/2 cup walnuts, coarsely chopped
2 cloves garlic, sliced
2 shallots, sliced
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon grainy mustard
The Brussels sprouts and bacon mixture can be made up to 4 hours ahead and kept at room temperature. Rewarm the Brussels sprouts before serving.
Shelley I.
This is the BEST Brussel sprouts recipe I've ever made!! I've made it for the last two Christmases and even those in my family that don't like Brussel sprouts love this. The kids even ate it up!!
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