EASY ROASTED BRUSSELS SPROUTS

• 3 lb. brussels sprouts, trimmed and halved

• 2 tbs. olive oil

• Salt and pepper, to taste

• 8 oz. slab Benton’s bacon, cut into ¼-inch matchsticks (reserve rendered fat) or regular bacon

• 2 tbs. minced shallot (about 1 medium shallot) or onion

• 3 tbs. balsamic vinegar

• ½ cup reserved bacon fat

Instructions

1. Cut brussel sprouts in half, place on a roasting pan and toss with olive oil.
2. Roast for 15- 20 minutes in a 425 degree oven.
3. Meanwhile fry bacon matchsticks in an iron skillet.  Place on paper towels
4. Reserve bacon grease. ( I strain grease through cheesecloth into a coffee cup)
5. In iron pan, saute onions or shallot for 1-2 minutes.
6. Add vinegar and bacon fat and black pepper.
7. Stir until heated.
8. Toss over brussel sprouts.

Kathy’s Comments

I like to serve mine in the small/medium cast iron skillet.

Also at Christmas time I like to throw pomegranate arils into everything!  I tried with these and they were great and colorful.

By KathyMillerTime
Chef John Ondo at the Atlantic Room on Kiawah Island, Garden & Gun