Maple Bacon Brussels Sprouts

• Gluten free
• Paleo

• Meat

  • 2 strips Applewood smoked bacon, thick-cut

• Produce

  • 1 lb Brussels sprouts

• Condiments

  • 1/2 tbsp Dijon mustard
  • 2 tbsp Maple syrup

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar

Found on agoudalife.com

Ingredients

• 1 pound of brussels sprouts
• 2 strips of thick-cut Applewood Smoked Bacon
• 1/2 tablespoon of apple cider vinegar
• 1/2 tablespoon of Dijon mustard
• 2 tablespoons of maple syrup

Directions

• Cut the bacon into about 1/2 cubes and cook in a large skillet until crispy. Remove the bacon and the grease from the skillet, leaving about 1 tablespoon of grease behind. Cut the blunt end off each of the brussel sprouts then cut them in half lengthwise, peeling off a layer or two from them, like you would with cabbage. Transfer them to the skillet facedown, season with salt and pepper and cook over medium heat about 5-7 minutes per side or until theyre fork tender. Whisk the maple syrup, Dijon mustard and apple cider vinegar together. When the brussel sprouts are completely cooked, pour the glaze and the bacon pieces over the top, blending. Simmer over low heat 3-4 minutes then serve right away.