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1		-2 lb brussels sprouts, washed & sliced lengthwise (tail to top)
2		-
3		-1/2 cup bacon bits (real)
4		-
5		-1.5 tbsp butter
6		-
7		-1.5 tbsp good olive oil
8		-
9		-
10		-1.5 cups plain greek yogurt, 2% or full-fat (do not use fat-free; it will break)
11		-
12		-1/3 cup Dijon mustard
13		-
14		-1/4 tsp white pepper
15		-
16		-1 tbsp apple cider vinegar
17		-
18		-
19		-additional salt & pepper to taste
20		-
21		-
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.)
23		-
24		-
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.
26		-
27		-
28		-While the sprouts are cooking, mix the yogurt, mustard, vinegar, & white pepper into a small pan.
29		-
30		-
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.