2 tablespoons olive oil, plus 2 more tablespoons for the dressing
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar
8 slices turkey bacon, cooked
4 eggs
Feta crumbles or Parmesan shavings for topping
Pomegranate seeds or dried cranberries for topping
Salt and pepper for seasoning
Instructions
Preheat the oven to 400 degrees
Start by cleaning the Brussels sprouts, and peeling off the outer couple of leaves if they look wilted
Cut each one in half, and put them in a large bowl
On top of the sprouts, drizzle 2 T. of EVOO and sprinkle on a liberal amount of salt and pepper
Toss to coat each one
Place the seasoned Brussels sprouts cut side down on a rimmed cookie sheet
Bake them for 25-35 minutes, depending on the size of your sprouts
Remove the sprouts from the sheet and put them back in the large bowl
In a small bowl, whisk together the remaining olive oil and vinegars
Pour the dressing on top of the cooked Brussels Sprouts, and gently toss to combine the dressing and the sprouts. Divide the sprouts among 4 bowls
Poach or fry an over-easy egg for each serving - you want the yolk to still be runny.
Place an egg atop the sprouts in each bowl, then top with turkey bacon, cheese, cranberries or pomegranates, and additional sprinkle of salt and pepper if desired
Recipe by Columbus Culinary Connection at http://columbusculinaryconnection.com/roasted-brussels-sprouts-salad/