Roasted Brussels Sprouts with Bacon and Warm Cider Vinaigrette

Ingredients

1 pound fresh Brussels sprouts 
4 slices bacon
1 shallot 
1/2 cup pecan pieces
1 tablespoon sugar
2 tablespoons apple cider vinegar
1/4 teaspoon kosher salt
1 tablespoon fresh thyme sprigs

Steps

1. Trim stems from bottom of sprouts, cut sprouts in half; set aside.
2. Preheat large sauté pan on medium 2-3 minutes. Cut bacon into 1/2-inch and add to pan. Cook 4-5 minutes, stirring often, or until bacon just begins to crisp. Meanwhile, chop shallot.
3. Stir in shallot and pecans; cook 3-4 minutes, stirring often, or until bacon is fully crisped. 
4. Stir in sugar and vinegar; add sprouts and salt. Cook 3-4 minutes, stirring often, or until desired tenderness. Garnish with thyme sprigs.