This is to affirm that even brussels sprouts can be divine. Or perhaps it proves that anything made with bacon is suddenly edible. This is adapted from side dishes created by both our friend Eric Henning and Dave's Aunt Sally. I agree that these small green delicacies are not exactly in season, but they're still delicious and it's still in the low 60's in Oakland these days, so I don't feel bad for making winter fare.
- 1 lb. Brussels Sprouts, diced into quarters
- Two slabs of bacon/pancetta, diced
- Sea Salt and Freshly Ground Pepper, to taste
- Olive Oil
- 3 garlic cloves, diced
- 1 shallot, diced
1. Pre-heat the oven to 375 degrees F.
2. Brown the diced bacon pieces in a saute pan.
3. Saute the garlic and shallots with the bacon.
4. Throw the quartered brussels sprouts into a baking dish and mix with the sauteed bacon, garlic and shallots. Season with salt and pepper and a drizzle of olive oil and bake for 25-30 minutes, or until the brussels sprouts are roasted and soft. Enjoy!