Simple Chicken and Roasted Brussel Sprouts w/ Bacon & Apple Cider Vinegar

Tonight I didn't have a lot of time to prepare dinner so I put together a quick, simple and easy meal. Hubby picked up a rotisserie chicken on his way home (a plain one that I sprinkled some paprika, sea salt and pepper on since hubby likes the skin).  I roasted a pound of small fresh brussel sprouts and tossed them with some bacon left from Sunday's breakfast along with a splash of apple cider vinegar for a bit of zing.  It was really delicious. I also served Black Pepper Cheddar Herb Biscuits leftover from Sunday's breakfast and "BOOM"...dinner was made! I have to confess that I loved the brussel sprouts so much that I put my biscuit back and had a second helping of brussel sprouts instead! Below is a picture as well as the super simple recipe for my brussel sprouts. Enjoy!

Roasted Brussel Sprouts Tossed w/ Bacon & Apple Cider Vinegar

INGREDIENTS:

1 pound fresh medium sized brussel sprouts, halved
2 to 3 tablespoons olive oil
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 to 3 strips of cooked uncured bacon, crumbled
1 to 2 teaspoons apple cider vinegar, or to taste

DIRECTIONS:

Preheat oven to 400 degrees F.  Line a large baking sheet with foil.  Place brussel sprout halves on the baking pan and drizzle with olive oil.  Sprinkle with salt and pepper, to taste and toss to evenly distribute the oil and seasonings.  Spread brussel sprouts out in a single layer and roast for approximately 20 minutes until browned and desired doneness.  Slide brussel sprouts off of the baking pan into a large bowl and sprinkle with apple cider vinegar and toss. Top roasted sprouts with crumbled bacon.  Serves 3 to 4.  

***Note:  The dark and crispy little loose leaves that fall off the sprouts are really delicious -- they are actually my favorite part of the roasted brussel sprouts -- make sure you try them!