Recipes

Roasted Brussel Sprout Salad with Apples, Bacon and Toasted Pecans

Roasted Brussel Sprout Salad with Apples, Bacon and Toasted Pecans

Roasted Brussel Sprout Salad with Apples, Bacon and Toasted Pecans Ingredients:
1 lb. Brussel sprouts - washed and trimmed
1 apple - honey crisp or other firm apple - halved, corded
3 slices bacon - cut into 1/2 inch pieces
1/2 cup pecans - toasted and chopped
2 T olive oil

Dressing
1/4 cup extra virgin olive oil
1 T apple cider vinegar
Small drizzle of honey
1-2 tsp of lemon juice
Salt and pepper to taste

Preparation:
Thinly slice/shave Brussel sprouts with sharp knife or mandolin, toss with 2 T olive oil, salt and pepper and roast in oven at 400 degrees for 8-12 minutes until slightly caramelized and just beginning to turn brown. Remove from oven and set aside to cool slightly. At the same time Brussel sprouts are roasting, toast pecans for 5-7 minutes. Cook chopped bacon over medium heat until crisp. Whisk together ingredients for dressing and set aside.

To assemble salad: Put Brussel sprouts on a platter, add apple, bacon and pecans, drizzle with dressing and gently toss and serve immediately. Serves 4

Serve with:
Kunde Family Winery Sauvignon Blanc – Block 4SB20