Halve and quarter the brussels sprouts, discarding of the stems. Coat with olive oil and salt & pepper. Place on baking sheet.
Roast in oven for 20 – 25 minutes or until done to your preferred level of crispiness.
Meanwhile, cook the chopped bacon over medium heat. Drain any rendered fat from the skillet once the bacon is fully cooked.
Reduce heat to low before stirring in the apricot jam and apple cider vinegar, stir well. Allow this mixture to simmer until needed, stirring occasionally.
When the brussels sprouts are roasted, immediately transfer to a heat-proof dish. Top with the bacon jam and Spicy Kraut.
Stir to combine, then serve!
Notes
Make the bacon jam ahead of time and store in a glass container for up to three days. Then, when brussels sprouts have 5-10 minutes of roasting left, reheat the jam on the stove on low heat and serve.
