Bacon Roast Brussels Sprouts

Serves 4 | Prep Time :10 | Total Cook Time :35

INGREDIENTS 

• 1 lb. brussels sprouts, trimmed and cut in half length-wise from crown to tip
• ½ cup (about five strips) bacon, diced into ¼” squares
• olive oil (enough to coat, about four tablespoons)
• balsamic vinegar (enough to coat, about four tablespoons)
• 3 sprigs fresh thyme, stripped from stem
• coarse sea salt to taste
• pepper (fresh ground) to taste
• 4 cloves garlic, chopped
• ½ cup fresh shredded parmesan cheese
• 1 tbsp. lemon juice to drizzle over sprouts

EQUIPMENT

• cast iron skillet or foil-lined baking sheet
• whisk
• mixing bowl 
• saucepan
• sieve (~ 6″ diameter)
• glass bowl / pouring container to cool and store
• steamer / steam basket

DIRECTIONS

1. Preheat oven to 400°.
2. Half brussels sprouts length-wise from crown to tip.
3. Place in steam basket with 1″ water for steam. Steam about 5-10 minutes until softer but not fully softened (they will continue to soften in oven).
4. Chop garlic into small pieces, just a bit larger than diced.
5. Strip thyme leaves from stem.
6. Dice bacon.
7. Add all ingredients in bowl and drizzle with olive oil and vinegar, turning to coat well.
8. Lay flat on cast iron skillet or foil-lined cookie sheet. Be sure flat sides of sprouts face down and separate out pieces so that food touches as much surface area of the pan as possible.
9. Sprinkle with parmesan and liberal amounts of salt and pepper.
10. Bake for 25 minutes, turning about half way. Sprouts are done when edges are dark and crispy and bacon is caramelized with vinegar (pieces will look dark due to the vinegar caramelization but are not burnt).
11. Squeeze lemon over hot sprouts and dust with additional salt, as needed. 
12. Serve with aioli, mild mustard cream sauce, or truffle mayonnaise.