Brussels Sprouts & Sweet Potato Noodle Bowls {with Dijon-Maple Vinaigrette}

INGREDIENTS

Medium Sweet Potatoes (– peeled, ends trimmed and spiralized)

1 tsp

Curry Powder

3/4 lb

Brussels Sprouts (– trimmed and sliced)

Strips Center Cut Bacon (– diced)

1/3

heaping Cup Pecans (– roughly chopped)

1/2

small Red Onion (– diced (about scant ½ cup))

1 tbsp

Fresh Thyme Leaves (, plus more for garnish.)

Kosher Salt and Ground Black Pepper (, to taste)

Vinaigrette:

1 tbsp

Apple Cider Vinegar

1 tbsp

Grainy Dijon Mustard

2 tbsp

Pure Maple Syrup

1 clove

Garlic (- peeled)

1/3 cup

Canola Oil