1. Place Brussels sprouts in a serving bowl and set aside.

2. Cook bacon in a medium nonstick skillet over medium, stirring often, until crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon, then pour bacon fat from skillet into a liquid measuring cup. Add enough olive oil to reach 1/4 cup total.

3. Return fat to skillet along with onion. Cook over medium, stirring occasionally, until onion is softened, about 2 minutes. Remove from heat and add vinegar, honey, and mustard, then return to heat and cook, stirring frequently, until emulsified, about 1 minute.

4. Pour over sprouts, toss lightly, and season with salt and pepper to taste. Sprinkle with bacon and serve warm.

Hannaford fresh Magazine, October-November 2022