1½ pounds Brussels sprouts, trimmed and cut in half through the core
4 oz thick applewood smoked bacon, sliced ¼ inch thick
¼ C good olive oil
2 large shallots, thinly sliced
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees.
Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted.
Cut the bacon into ½ inch dice and add to a medium sauce pan on medium heat. Cook until crispy, using a slotted spoon transfer to a paper towel lined plate to drain, reserving bacon grease in the pan.
Add the shallots to the pan and again cook until crispy, using a slotted spoon transfer to a paper towel lined plate to drain. Remove pan from the heat, reserving cooking liquid/grease.
Pour the olive oil and bacon grease, 1½ teaspoons salt, and ½ teaspoon pepper over Brussels sprouts on baking sheet and toss with your hands. Spread out the mixture in a single layer.
Roast the Brussels sprouts for 25 to 35 minutes, or until they’re tender, nicely browned and the slightly crispy. Toss once during roasting. Remove from the oven, plate and top with crispy bacon and shallots. Taste for seasonings and serve hot.