Roasted Brussels Sprouts with Bacon Balsamic Drizzle

INGREDIENTS

• 2 tablespoons (30 milliliters) oil
• 1 teaspoon (5 milliliters) Club House Garlic Powder
• 1 teaspoon (5 milliliters) Club House Onion Powder
• 1/2 teaspoon (2 milliliters) Club House Sea Salt
• 1/2 teaspoon (2 milliliters) Club House Ground Black Pepper
• 1 1/2 pounds (680 grams) Brussels sprouts, trimmed and halved
• 3 slices bacon, chopped
• 1 shallot, finely chopped
• 1/2 cup (125 milliliters) balsamic vinegar
• 1 teaspoon (5 milliliters) French’s Dijon Mustard
• 1/2 teaspoon (2 milliliters) Club House Ground Cinnamon
• 1/2 cup (125 milliliters) dried cranberries
• 1/4 cup (60 milliliters) crumbled feta cheese (optional)

PREPARATION

1. Preheat oven to 375°F (190°C). Mix oil, garlic and onion powder, salt and pepper in large bowl. Add Brussels sprouts, tossing to coat evenly. Spread on foil-line large baking pan sprayed with no stick cooking spray.

2. Roast 25 to 30 minutes or until sprouts are lightly browned and tender, tossing halfway through cooking.

3. Meanwhile, cook bacon in medium skillet on medium-high heat, about 2 to 3 minutes. Add shallot; cook 2 minutes longer until tender and bacon is crispy. Whisk in balsamic vinegar, mustard and cinnamon; cook and stir 1 minute until slightly thickened. Stir in cranberries. Remove from heat.

4. Remove Brussels sprouts from oven. Drizzle with warm balsamic drizzle, tossing to coat. Transfer to serving platter and sprinkle with crumbled Feta to serve, if desired.