Serve these luscious sprouts as a side to your favorite dishes or eat them as a snack all on their own. Miso and rice wine vinegar bring a touch of Asian flavor to a simple mustard that pairs beautifully with perfectly browned sprouts.
4 slices vegetarian bacon, cooked and crumbled
20 -,- 24 Brussels sprouts, trimmed and halved
2 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon dijon mustard
3 tablespoons rice wine vinegar
3 tablespoons white miso