So yeah. Another way I make the Brussels sprouts. And just in time for your Thanksgiving feast! Although you might need to double the recipe or something depending on how many people you're having over. Me? Just my mother and my sister and my boyfriend and my cat. But I'm not making this anyway, because I think we're doing Vietnamese for Thanksgiving on account of my mother and my sister coming to visit, and anyway this wouldn't be enough unless I doubled the recipe because this feeds two:
- 1 lb. Brussels sprouts, trimmed and halved
- 2 slices of bacon, sliced into 1/4-inch slivers
- 1 small shallot, sliced
- 1-2 garlic cloves, minced
- 1/2 tbsp. extra virgin olive oil
- 1/4 cup water or broth
- Squidge of lemon
Roast all that in the upper third of your oven, stirring once after about ten minutes. Give it another ten to fifteen minutes more, until your sprouts are tender and browned at the edges.
Pull the pan out of the oven and stir in your water or broth, making sure so scrape up any brown bits from the bottom of the pan (brown bits = flavor!). Add your squidge of lemon and serve.