The perfect side dish for any evening meal or a warm, hearty lunch to take to work, this dish is light on ingredients and big on flavour.

The bright sherry vinegar turns sweet as it caramelizes around the sprouts and bacon, while the pepper adds a bit of spice, and the roasted onion fills out the flavor profile. Baked and on the table in under 30 minutes, it’s perfect alongside a pot of soup, casserole, or pasta dish.

• 4 slices thick-cut bacon, chopped
• 1.5 lbs. Brussels sprouts, cleaned and halved
• ¼ cup MyOlive Cilantro and Onion Infused Olive Oil or medium EVOO like Picual
• ¼ cup MyOlive Pedro Ximenez Sherry Vinegar
• ½ tsp cracked black pepper

Preheat oven to 425°F and line a baking sheet with parchment paper. Spread the bacon in an even layer on the baking sheet and place it in the pre-heated oven. Bake for 8 minutes, until it’s starting to curl and turn rosy pink, but not crisp. In a large mixing bowl, combine the Brussels Sprouts with olive oil, vinegar, and pepper. Toss to coat well. Remove the baking sheet from the oven and spread the Brussels sprouts over the bacon, drizzling any extra oil and vinegar from the bowl over the sprouts in the pan. Return to the oven and roast for an additional 12 to 15 minutes, until the sprouts are bright green and just fork-tender, and the bacon is crisp. Transfer to a serving bowl and enjoy.