About Roasted Brussels Sprouts with Bacon

Tam asked for variations and I aim to please, but I'm not sure if she keeps kosher or not so if she does then OOPS. I guess you can omit the bacon if you want but OH MY GOD WHY WOULD YOU WANT? Except for that whole "God" thing I guess. Whatever.

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

Preheat your oven to 450 F, then toss the first five ingredients together with some salt and pepper and spread it all out in a single layer in a large skillet or baking dish.



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.



(Also, enjoy!)