Part 8/10:
Brussels sprouts provide a nutritious, crunchy contrast to richer sides. Pre-wash and chop, storing in Ziploc bags. The star is the warm bacon vinaigrette—made by cooking bacon in a cold pan, then simmering its rendered fat with apple cider vinegar, brown sugar, lemon juice, cayenne, and seasonings.
Serving:
Chill the cooked Brussels; reheat dressing in the microwave as needed.
Toss just before serving for a bright, slightly warm salad bursting with savory bacon flavor.
Health tip: The combination of fiber, antioxidants, and the vinaigrette makes this a wholesome addition.