Roasted Brussels Sprouts with Bacon Vinaigrette

Preheat oven to 400 degrees F. Line a shallow rim baking pan with a silicone baking mat or parchment paper; set aside. Toss Brussels sprouts with the 2 Tablespoons oil and salt and place on mat. Roast about 20-30 minutes, stirring several times until lightly browned on outsides and crunchy-tender on insides. Place in bowl; keep warm. Meanwhile, using nonstick skillet on medium heat, cook bacon until crisp; remove to paper towel to drain, reserving drippings. Crumble bacon and set aside. Measure the 1/3 cup oil in a pyrex measuring cup and then add 1 Tablespoon bacon drippings to make 7 Tablespoons. Return to skillet, stirring to mix and continue to heat. Whisk together the cornstarch, vinegar, sugar, mustard, and lemon pepper in small bowl. Add to skillet, stirring constantly and cooking until mixture begins to bubble and thicken. Stir in bacon, heating well. Toss vinaigrette with Brussels sprouts, adding pecans. Transfer to shallow serving dish and serve warm or at room temperature. Helpful Tips: Cook's notes: Roasting Brussels sprouts brings out their nutty sweetness. Using canola or other flavorless high heat oils allows the flavors of the Brussels sprouts and the vinaigrette to shine. Using a silicon mat prevents vegetables from sticking when roasting. The versatility of this recipe is incredible - substitute broccoli, cauliflower and small halved potatoes - possibilities are endless!