Roasted Brussel Sprouts

I strongly believe that brussels sprouts should always be roasted—never boiled. To make them even tastier, this recipe uses sautéed shallots and bacon. 

Serves 8-10

• 1 lb. brussel sprouts
• 4 slices bacon
• 1 shallot, thinly sliced
• Lemon (optional)
• Olive oil
• Salt and pepper

STEP 1
Preheat the oven to 425F.

Cut bottom stalk off brussel sprouts and cut large ones in half or quarters. Place in pan. Drizzle with olive oil, salt and pepper and toss around to coat evenly.

STEP 2
Chop bacon into chunks, fry over medium heat until crispy. Place on paper towel to drain. Add onions to bacon drippings. Cook slowly over low heat, stirring occasionally, for 15-20 minutes or until caramelized.

STEP 3
While onions are cooking, roast brussel sprouts for 10 minutes. Toss and squeeze lemon juice over sprouts (optional). Roast for another 10 minutes or until lightly browned and crispy. (Sometimes I roast the brussel sprouts in the same pan as the bacon grease, it just take a little longer, but the flavor is amazing!)

STEP 4
Place roasted brussel sprouts, bacon and caramelized onion into serving bowl. Season with salt and pepper, if needed.