Roasted Brussel Sprouts with Bacon

With the cold winter months blanketing us here in Chicago, it is time for some comfort food. I am slightly obsessed with this dish right now and have made it multiple times in the last couple weeks. Although many of us would frown upon these slightly bitter little cabbages, I have transformed them into a vehicle for the salty, rich flavor of bacon. When you roast these little guys with America's favorite food, they become sweet and caramelized with the smokey hints that always feel like home. Although this would not be considered the healthiest of vegetable choices given that the brussel sprouts soak up all that bacon goodness, at least you are eating some vegetables. Or at least this is what I am telling myself. Because these are so rich, I would serve with something a little lighter, like fish or a simply roasted chicken breast. Believe me, when you try these roasted brussel sprouts and die and go to heaven over their sweetness, you will never think of brussel sprouts the same way again.

Roasted Brussel Sprouts with Bacon
Forks & Amusement 2011
makes 4 sides

30 brussel sprouts, bottoms trimmed off, outside leaves taken off and cut in half lengthwise
salt
pepper
olive oil
2 slices thick, good quality bacon, chopped finely
juice of half a lemon

Preheat oven to 425 degrees.

Bring a large pot of water to a boil, salt the water with a good pinch, drop in the brussel sprouts. Cook for 3-5 minutes until just tender and bright green. Transfer to a bowl of ice water to stop the cooking process. Drain and towel off excess water.

Transfer the brussel sprouts to a baking sheet. Toss with just a splash of olive oil, salt, pepper and the bacon. Spread into one layer. Bake for 25-30 minutes, tossing every 10 minutes or so, until crisp and caramelized. Remove from oven and transfer to serving bowl.

Toss with the lemon juice, adjust seasoning if necessary. Serve warm.

Enjoy!
xoxo
Erin