Roasted Brussels Sprouts With Bacon, Apples And Onions, With Balsamic Glaze

1. 1

   Trim the root ends of the sprouts, remove dried outer leaves and cut each sprout in half. Toss with a tablespoonful or so of olive oil and roast uncovered in a preheated 325u00b0 oven about 25 minutes, stirring occasionally. Remove when the sprouts are cooked through and starting to brown and char along the edges.

2. 2

   Meanwhile, in a pan large enough to contain all the ingredients, saute the bacon until just starting to crisp at the edges and remove to drain on paper towel. Pour all but 1 T of the bacon grease from the pan and discard. Add the mustard seeds to the pan and stir over medium high heat until they start to pop. Add the onions and apples, lower the heat to medium and saute , stirring occasionally, until starting to turn soft, about 5 or 6 minutes. Stir in the sugar, wine and vinegar, raise the heat to medium high and cook, stirring, several minutes until the liquid is reduced to a syrup. Remove from heat and stir in the mustard.

3. 3

   Chop the bacon and add it to the pan, then add the sprouts to the pan and stir and toss to combine. Correct seasoning. May be served immediately or at room temperature.

4. 4

   Note: to make ahead, slightly undercook the sprouts so they will finish cooking when reheated.

* Per serving · 4 servings · Values may vary.