Roasted Brussel Sprout Salad with Apples, Bacon and Toasted Pecans
Ingredients:
- 1 lb brussel sprouts – washed and trimmed
- 2 T olive oil
- Salt and pepper
- 1/2 cup pecans – toasted and chopped
- 3 slices bacon – cut into 1/2 inch pieces
- 1 Honey Crisp or other firm apple – sliced thin
Dressing
- 1/4 cup olive oil
- 1 T apple cider vinegar
- Small drizzle of honey
- 1-2 tsp of lemon juice
Preparation:
Thinly slice/shave brussel sprouts with sharp knife or mandolin. Toss with 2 T olive oil, salt, 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 all ingredients for dressing, add salt and
pepper to taste and set aside.
To assemble salad, place brussel sprouts on a platter. Add apple, bacon, pecans and drizzle with dressing. Gently toss and serve immediately. Serves 4.