Ingredients
- 4 slices vegetarian bacon, cooked and crumbled
- 20 – 24 Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon dijon mustard
- 3 tablespoons rice wine vinegar
- 3 tablespoons white miso
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Instructions
- Toss sprouts with half of olive oil.
- Warm remaining oil in a large skillet. Place the sprouts cut side down in the pan in a single layer. Season with salt and cover.
- Cook sprouts, working in batches, until tender and lightly caramelized. Sprinkle with crumbled bacon.
- Whisk remaining ingredients together and serve with hot sprouts.