Roasted Brussels Sprouts and Corn Salad Recipe

Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.

Toss 1/2 of the Brussels sprouts with olive oil salt and black pepper. Spread in the prepared pan.

Roast in the preheated oven turning occasionally until sprouts are blackened on the outside and soft on the inside about 20 minutes. Meanwhile thinly slice remaining sprouts and cut corn kernels away from the cobs.

Place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain bacon slices on paper towels; crumble into pieces.

Drain bacon grease reserving 1 tablespoon in the skillet. Melt in butter. Add sliced Brussels sprouts corn kernels shallot salt and pepper. Saute until sprouts are just cooked through 12 to 15 minutes.

Add roasted Brussels sprouts crumbled bacon and red bell pepper to the skillet. Drizzle in balsamic vinegar and toss to combine.