Roasted Brussels Sprouts

Friday night, I dreamed about these brussels sprouts. More importantly, I dreamed that I was in the running to win a James Beard award just for these brussels sprouts. Well, to be more specific, Dan was in the running to win the James Beard award. I'm not sure why he was getting the credit, but I didn't even care as long as these brussels sprouts got the recognition they deserved.

That's how freaking good they are. Dan was going to get MY faux James Beard award and I DIDN'T EVEN CARE.

Going into Thanksgiving, I knew I was making roasted brussels sprouts, but I hadn't quite decided on a recipe. With three conflicting recipes, there were lots of decisions to make. Bake at 400 or 425? With shallots or without? Bacon or no bacon? Simple or with dressing? In the end, I sort of made it up as I went along and worked with what I had (which meant a last minute switch from a sheet pan to a baking dish).

Roasted Brussels Sprouts
Yield: 6-8 Servings

Ingredients:
1/2 lb bacon
3 lb brussels sprouts
2 shallots, sliced thinly
olive oil
salt & pepper
2 tsp apple cider vinegar
1 Tbsp honey

Directions
1. Preheat oven to 350 degrees. Lay bacon out on a wire rack set over a sheet pan. Bake bacon for 25-30 minutes, or until crispy. Remove to a paper towel lined plate to drain. Set aside and increase the oven heat to 400.
2. Trim the ends off the brussels sprouts and cut in half through the root end. Place brussels sprouts in a 9x13'' baking dish with shallots. Drizzle olive oil over top and sprinkle with salt and pepper. Toss to coat.
3. Bake in preheated oven for about 20 minutes, tossing occasionally to promote even cooking. Meanwhile, chop or crumble bacon. Add to brussels sprouts and continue to cook, stirring occasionally until the brussels sprouts are tender and starting to caramelize, another 20-25 minutes.
4. Remove vegetables from the oven and drizzle with vinegar and honey. Toss to coat. Taste and adjust seasonings as necessary. Serve immediately.