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	1	+2 lb brussels sprouts, washed & sliced lengthwise (tail to top)
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	3	+1/2 cup bacon bits (real)
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	5	+1.5 tbsp butter
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	7	+1.5 tbsp good olive oil
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	10	+1.5 cups plain greek yogurt, 2% or full-fat (do not use fat-free; it will break)
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	12	+1/3 cup Dijon mustard
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	14	+1/4 tsp white pepper
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	16	+1 tbsp apple cider vinegar
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	19	+additional salt & pepper to taste
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	22	+Over medium high heat, saute the bacon bits in butter until crisp and the butter foams vigorously. Put aside in a bowl, and when the foam subsides, pour the melted butter back into the pan.  (Or, just dish out the bacon bits, leaving the butter in the pan.)
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	25	+Add the olive oil and the halved brussels sprouts to the pan and stir well to coat. Continue to roast them, stirring frequently, until the sprouts start to brown (8-10 minutes). Give them a good sprinkling of salt and fresh ground pepper during this process.
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	28	+While the sprouts are cooking, mix the yogurt, mustard, & white pepper into a small pan.
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	31	+Once the sprouts have browned to your taste, add the bacon bits back into the pan, stir to incorporate, then add a small amount of the sauce to the pan as well. It will thicken and coat the sprouts as you stir. Remove from heat, place in a serving dish, and toss with the other half of the sauce. Add additional salt & pepper as necessary, and serve immediately.