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
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.
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.