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There's something special about this combination of roasting the Brussels sprouts, which gets them crispy and delicious, and bacon, which makes everything better. I really think that roasting the sprouts changes the flavor of them, so if you haven't liked these veggies in the past when sauteed, steamed, or boiled, you just might enjoy this method.
Roasted Brussels Sprouts with Bacon
1 (10-ounce) package Brussels sprouts
2 tablespoons olive oil
4 slices bacon
1/2 cup chopped walnuts
2 shallots, chopped
Salt and pepper to taste
Optional: Crumbled cheese such as blue cheese, Gorgonzola, or feta
Preheat the oven to 400 degrees F. Wash the sprouts and peel off any loose or uised leaves. Cut each sprout in half, then toss with olive oil. Spread them out on a baking sheet and season with salt and pepper. Roast for 20-25 minutes, until the tops are owned and start to look crispy.
While the Brussels sprouts are baking, fry the bacon in a large skillet over medium-high heat. At the end of the cooking process, add the shallots and saute for 3-4 minutes. Add the walnuts iefly to toast them, about 2 minutes. Remove the bacon from the pan and chop roughly.
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Remove the Brussels sprouts from the oven. Combine with the bacon, walnut, and shallot mixture, mixing thoroughly. Sprinkle on the cheese, if using, and serve immediately.
