I have converted my kids to be Brussels Sprout fans.  I can't believe I am saying that since I HATED sprouts.. Maybe I just never had any with bacon!  This recipe is great because it is sweet and salty, and the sprouts themselves are crispy and flaky, not at all mushy.

For this recipe you need:
Bacon 4 slices fried and crumbled
(I use the Kirkland pre-cooked crumbled bacon.. about 1/4 cup)
1/2 cup roughly chopped walnuts
1⁄4 cup honey
3 tablespoons rice wine (or cider) vinegar


Olive Oil
Salt and Pepper
Sprouts (about 1 pound.. or one stalk's worth)

One thing that makes sprouts more fun for my kids, is the fact we can buy them on the stalk (you can find them this way at Trader Joe's and most farmer's markets) and they think it is really cool. 

The reason I like them directly off the stalk, is that most of the heads tend to be smaller and less dried out.

To prepare the recipe: 

Preheat oven to 400 degrees.
Peel off the damaged outer layer, and chop them in half:

Toss them in enough olive oil to coat, and add salt and pepper

Bake at 400 for 20-30 minutes.  (You can also toast the walnuts in the oven on a separate cookie sheet if you want a more nutty flavor)

While they are in the oven, combine the honey and vinegar.   IMMEDIATELY before serving toss together the honey-vinegar mix, bacon, walnuts and sprouts (If you let the dressing sit on the sprouts they lose their crispy texture):

This time I served mine with a grilled steak, and dinner was a huge hit!