1 tsp ground Finest Reserve™ by Our Family® Black Peppercorn
3 Tbsp Our Family® Spicy Brown Mustard
6 slices turkey bacon, chopped
1 small Fuji or Gala apple, halved, cored and thinly sliced
Directions
Adjust 2 ovens racks to upper and lower positions; preheat oven to 425°. Line 2 rimmed baking pans with aluminum foil. Spread potato puffs on 1 prepared pan.
In large bowl, toss Brussels sprouts, sausage, onion, oil, caraway seeds, salt and pepper; spread on second prepared pan. Roast potato puffs and Brussels sprouts mixture 22 minutes or until potato puffs are lightly browned and crisp, sausage is lightly browned and vegetables are tender, turning potato puffs, stirring Brussels sprouts mixture and rotating pans between upper and lower racks halfway through roasting. Stir mustard into Brussels sprouts mixture. Makes about 4 cups each potato puffs and Brussels sprouts mixture.
In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally. Makes about 3/4 cup bacon.
Divide potato puffs into 6 bowls; top with Brussels sprouts mixture, apple and bacon. Makes 6 bowls.
