Warm Brussels Sprouts and Bacon Salad

Preheat oven to 220°C (425°F). Toss halved Brussels sprouts with 1 tbsp olive oil, salt, and black pepper. Place cut-side down on a baking sheet. Roast 20–25 minutes until deeply golden on the cut side.

While the sprouts roast, cook bacon lardons in a skillet over medium heat for 6–8 minutes until crisp and the fat has rendered. Remove bacon with a slotted spoon and set aside. Leave 1 tbsp of bacon fat in the pan.

Add sliced shallots to the pan with the bacon fat. Cook over medium heat for 3–4 minutes until softened and lightly golden.

Add apple cider vinegar, whole-grain mustard, honey, and the remaining 1 tbsp olive oil to the shallot pan. Stir and cook 30 seconds until just heated through.

Add the roasted Brussels sprouts to the pan and toss to coat in the warm dressing. Transfer to a serving platter and scatter the crispy bacon over the top. Serve warm.