Here’s the recipe for one of our most popular lunch dishes! For my vegetarians out there, you can always sprinkle with Coconut Bacon! The recipe is in my cookbook, Souper Jenny Goes Vegan!

serves 4-6

1 pound Brussels sprouts, ends removed and halved 
1 tablespoon olive oil
salt and pepper, to taste
8 ounces thick-cut Applewood Bacon
1 tablespoon brown sugar
1 tablespoon balsamic vinegar

Preheat oven to 400 degrees.

Lay bacon out on a sheet pan and sprinkle with brown sugar and pepper and bake for 10 minutes or until bacon looks crispy and remove from the oven.

Toss Brussel sprouts with olive oil, salt and pepper and roast at 400 degrees for 12 to 15 minutes.

Remove from oven and drizzle with balsamic vinegar while hot. Chop bacon into small pieces and toss with Brussels.