Serves: 4 to 6
1 lb. fresh Brussels sprouts, halved
6 slices bacon, roughly chopped
½ cup diced shallots
⅓ cup olive oil
1 teaspoon kosher salt
1 teaspoon pepper
Wash the Brussels sprouts, removing the brown ends and any yellow outer leaves before cutting each in half. Dry on a paper towel.
In a frying pan, sauté the bacon over medium heat until half-cooked, approximately 5 minutes, then add the shallots and continue cooking for another 3 minutes.
In a medium bowl, toss together the Brussels sprouts, cooked bacon, shallots, bacon fat, olive oil, salt and pepper until mixed. Transfer the mixture to a baking sheet and roast in a 400-degree oven for 10 minutes. The Brussels sprouts are ready when they are golden brown and the bacon is crisp. Remove and serve immediately.