Roasted Brussels Sprouts With Apple & Bacon

• 1 1/2 pounds Brussels sprouts (any discolored outer leaves removed), trimmed and halved
• 2 1/4 tablespoons extra virgin olive oil
• 1 pinch sea salt flakes and freshly ground black pepper, to taste
• 1/2 pound bacon lardons
• 1 large tart apple, such as Granny Smith
• 1 large onion, cut into fine crescent moons
• 1/2 tablespoon light brown sugar
• 1 tablespoon white balsamic vinegar
• 1 tablespoon cider vinegar
• 1/2 cup dry white wine
• 3 teaspoons Dijon mustard
• 1 tablespoon unsalted butter (optional, you may feel this is gilding the lily)

1. Preheat the oven to 375u0b0F.
2. Lay the sprouts in a single layer in 1 or 2 roasting pans. Add 2 tablespoons of olive oil, season, and toss.
3. Roast for 20 minutes, or until the edges begin to look brown and frazzled (they can turn from frazzled to burned very quickly, so keep an eye on them). They won't cook right through, but will finish cooking later.
4. Heat the remaining 1 teaspoon oil in a saute pan and fry the bacon lardons until golden and cooked through. Lift out with a slotted spoon.
5. Remove all but 1 tablespoon of fat from the pan (fat will have rendered from the bacon). Core the apple and cut it into fine crescents, then add to the pan with the onion. Cook over medium heat until golden and soft (though the apple shouldn't be collapsing). It will take about 5 minutes.
6. Add the sugar, both vinegars, the wine, and the mustard. Return the bacon and season to taste. Toss well and cook until the wine has reduced by about half, then add the sprouts and cook until they are only just tender, but not floppy (all the juices around them should have reduced).
7. Toss in the butter, if you're using it. Check the seasoning and serve.

brussels, extra virgin olive oil, salt, bacon, apple, onion, light brown sugar, white balsamic vinegar, cider vinegar, white wine, mustard, unsalted butter

Taken from food52.com/recipes/81670-roasted-brussels-sprouts-with-apple-bacon (may not work)