1 cup thinly sliced carrots (about 3 small carrots)
⅓ cup chopped shallot
1 tablespoon extra-virgin olive oil
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon ground pepper
Cook bacon in a medium skillet over medium heat until crisp, 5 to 7 minutes, flipping halfway through cooking. Remove the bacon with tongs and drain on paper towels (do not wash the pan). When cool enough to handle, crumble and set aside.
Meanwhile, combine Brussels sprouts and carrots in a large bowl.
Add shallot and oil to the pan and cook over medium-low heat, stirring, until softened, 2 to 4 minutes. Remove from heat. Whisk in vinegar, mustard, honey, salt and pepper. Immediately pour the dressing over the vegetables and toss to coat. Sprinkle with the bacon.
92 calories;5 g fat(1 g sat); 3 g fiber; 10 g carbohydrates; 4 g protein; 42 mcg folate; 4 mg cholesterol; 4 g sugars; 1 g added sugars; 3,864 IU vitamin A; 50 mg vitamin C; 36 mg calcium; 1 mg iron; 251 mg sodium; 350 mg potassium
Vitamin C (83% daily value), Vitamin A (77% dv)