6 thick slices Apple Wood Smoked Bacon
½ Pd Brussels Sprouts
½ Cup White Wine Vinegar
½ Cup Stone Ground Mustard
2 Tbsp chopped fresh Chives
¼ Cup Milligan’s Bourbon Barrel Aged Maple Syrup
Salt and Pepper to taste
Preheat oven to 375°F. Place bacon on a sheet pan with sides, cook bacon until crispy (about 15 min). In a container with a lid or salad dressing shaker add Milligan’s Bourbon Barrel Aged Maple Syrup, white wine vinegar, chopped chives, and mustard. When bacon is cooked, drain drippings into the mixture, finely chop bacon and add to container. Secure lid and shake until the ingredients are combined. Add salt and pepper to taste. Spread raw sprouts on sheet pan. Pour over Brussels Sprouts and bake until sprouts are crispy.