Brussels Sprouts with Crispy Bacon
Makes 6 servings
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Ingredients
3 lb Brussels sprouts, bottoms trimmed and any tarnished outer leaves removed
4 large slices bacon, chopped
1 ½ tbsp olive oil
salt
1 tsp rosemary
Preheat the oven to 400 degrees.
After the Brussels sprouts are trimmed and cleaned, combine them with salt, 1 tablespoon of olive oil, and the rosemary on a baking sheet. With clean hands, toss to coat.
Roast in the oven for 30 to 40 minutes, making sure to toss, stir, and rotate every 10-15 minutes to make sure they brown evenly. When the sprouts are dark brown and crispy on all sides, remove from oven and set aside.
In the meantime, in a large non-stick sauté pan, heat 1 tsp of olive oil an fry the bacon in batches until dark brown and crispy. Transfer to a dish with a paper towel and drain.
Ten minutes before serving, add the crispy bacon to the Brussels sprouts and toss to combine on the baking sheet. Drizzle the sprouts mixture with one large spoonful of the rendered bacon fat from the pan—be delicate in your drizzling, this needs only to be a slight accent to marry the flavors of the crispy bacon to the crispy Brussels sprouts. Return to a 300 degree oven for ten minutes until piping hot and ready to serve.
Mound each plate with a portion of each dish and enough sauce from the short rib to glaze the bottom of the mash and seep into the crispy sprouts.
