1Trim the root ends of the sprouts, remove dried outer leaves and cut each sprout in 1/2. Toss with a tablespoonful or so of Olive Oil and roast uncovered in a preheated 325* over about 25 minutes, stirring occasionally. Remove when the sprouts are cooked through and starting to brown and char along the edges.
2Meanwhile, in a pan large enough to contain all the ingredients, saute' the bacon until crisp and remove to drain on a paper towel. Pour all but 1 T of the Bacon Grease from the pan and discard. Add the Mustard Seeds to the pan and stir over medium heat until they start to pop. Add the onions and lower the heat to medium and saute', stirring occasionally, until starting to turn soft, about 5-6 minutes. Stir in the Sugar, Wine and Vinegar, raise the heat to medium high and cook, stirring, several minutes until the liquid is reduced to a syrup. Remove from heat and stir in the mustard.
3Chop the bacon and add it to the pan, then add the sprouts to the pan and stir and toss to combine. Add salt if necessary. May be served immediately or at room temperature.
4Note: to make ahead, slightly under cook the sprouts so they will finish cooking when reheating. You can also add an apple to this recipe if you choose - simply add 1 tart crisp apple, peeled and sliced into crescents and add to the pan when you add the onions.