Pan-Seared Brussels Sprouts

Makes about 4 servings

Ingredients:
Vinaigrette
1 1/2 T balsamic vinegar
1 T olive oil
1 T hazelnut oil
1 small garlic clove, minced
dash of garlic powder
1/2 t Dijon mustard
1/2 t honey
1/4 t red pepper flakes
salt to taste (I use 1/8 t)
pepper to taste (I use 3 grinds)

Brussels Sprouts
1 lb Brussels sprouts,cored and quartered
2 T hazelnut oil
salt (I use 1/4 t)
pepper (I use 5 grinds pepper)

Toppings
3 slices bacon, cooked crispy and chopped
1/4 C + 1 T blue cheese crumbles
1/4 C pine nuts, toasted

Directions:

Preheat a grill (griddle) pan over stove top on medium heat.
Place all ingredients for the vinaigrette in a small bowl. Whisk until blended and set aside.
Toss Brussels sprouts, hazelnut oil, salt, and pepper, in a medium bowl until well coated
Once pan is hot, spoon Brussels sprouts onto pan in a single layer. Cook 3-4 min (until bottoms are browned) without flipping.
Flip sprouts over and cook an additional 3-4 min turning occasionally to prevent burning.
Place sprouts back in bowl, add vinaigrette, and toppings. Toss until well coated and evenly mixed.
Serve immediately.

Notes:
*To save time, if the Brussels sprouts are small, I just cut stem end off rather than coring.
* I particularly like Smokehause Blue cheese in this recipe
*This a great side dish, but we usually cook them first and eat them as an appetizer since they are best when hot off the pan.
*If you have any leftovers, you can reheat by placing them on a tray in the toaster oven and toasting slightly until warm.