Holiday Brussels Sprouts With Bacon
|Brussels sprouts||1 Pound|
|Turkey bacon slices||3|
|Walnuts||3⁄4 Cup (12 tbs)|
|Sweet onion||1 Cup (16 tbs)|
|Butter lettuce||1 1⁄2 Cup (24 tbs)|
|Dijon mustard||1⁄2 Tablespoon|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Agave syrup||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Black pepper||To Taste|
Slice off the tip of your Brussel sprouts and toss. Chop up your Brussels sprouts into bite size pieces.
Dice up your onion. Dice up your turkey bacon.
Heat up a skillet that you've sprayed down with olive oil spray and warm up your turkey bacon.
Spray down a baking sheet with olive oil spray and toss in your Brussels sprouts. Dust with salt and pepper and spray down the tops with olive oil spray. Toss them in 400 degree F oven to roast for approximately 25 minutes.
When your bacon has warmed up transfer to a plate.
Now using the same skillet that you used to heat up your turkey bacon spray it down with olive oil spray and toss in your Onions. Cooking until caramelized. If you feel like you need to add moisture throughout the process drizzle in some water. Once your onions are about ready sprinkle with sea salt.
In a separate skillet, turn the heat on low and place in your walnuts. Toast until for a few minutes. When you start to smell the walnuts you'll know they are done. Keep a close watch on them. There's a fine line between toasted and burnt.
Let's make the dressing! Start off by putting your Dijon mustard into a small bowl. Now add your vinegar, blue agave nectar, olive oil and pepper. Mix together well and you're done!
Time to assemble the salad! Get a decent sized salad bowl and place your lettuce leaves in. Next add your Brussels sprouts, onions, turkey bacon and walnuts. To finish drizzle on about half of your dressing and mix the ingredients together well. You can use the rest of your dressing for another salad. Serve and enjoy!