It's getting to the tail end of Brussels sprouts season. They are a cool weather crop so now's the time to get some before they disappear for the summer. I know, you hate Brussels sprouts. So many people have only had them boiled to death, and I have to say, they are horrendous little cabbages when overcooked. But, roasting brings out their sweetness and they maintain their crisp texture. There's just a little bit of bacon in this, enough to impart the smokey flavor but not much actual bacon. My favorite bacon is Farmland brand; it's not as salty as many of the major brands, but still very tasty.
Roasted Brussels Sprouts with Bacon
1 ½ pounds Brussels sprouts, rinsed and cut in half
2 slices thick sliced bacon (or 3 slices regular thickness), diced
2 large shallots, peeled and cut into quarters
2 Tablespoons oil
salt and pepper
1 ½ Tablespoon fruity vinegar like Sherry, red wine, or balsamic
Preheat oven to 375°F. Place the Brussels sprouts on a rimmed cookie sheet large enough to hold them all in one layer. Distribute the bacon and shallots. Drizzle on oil, and sprinkle with salt and pepper. Toss it all around a bit. Roast for 10 minutes. With a wide pancake spatula, mix it all around. Roast for another 15 minutes. Remove from the oven and sprinkle with the vinegar. Serve immediately. Leftovers can be refrigerated and reheated but they will smell more cabbage-y when reheated and the texture will be softer.