Updated: Mar 24
While this recipe adds bacon it can certainly be made without. I do love it with the shallots though! And, if you don't want to roast in a pan on the stove, they can be roasted in the oven at 425℉ for about 25-30 minutes with olive oil. #sides
4 slices of bacon; cut into small pieces
1-2 shallots depending on size; chopped
1.5 pounds of brussels sprouts; washed, trimmed and cut in half lengthwise
Heat a 4- to 6 quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is a crip golden brown. over medium high heat.
Remove the bacon from the pan and set aside.
Add the chopped shallots to the bacon fat. Saute until translucent.
Add the chopped brussels sprouts to your pot, and stir to get the bacon fat on them. Keep at a high heat and continue to toss as thea cook through. If them seem dry, you can add olive oil to keep them from burning. Cook for about 10 minutes.
Add the bacon to the cooked brussels sprouts, transfer to a serving dish and you can add hot pepper flakes and salt to your liking.