Recipe by Chef Jacquie
1-1/2 Pounds Brussels Sprouts
3 Tablespoons Olive Oil
4 Slices of Diced Bacon
1 Teaspoon Kosher Salt
½ Teaspoon Fresh Ground Black Pepper
Preheat oven to 400 degrees.
Cut off brown ends and pull off any yellow outer leaves. Mix them in a bowl with oil, bacon, salt and pepper.
Pour them on a sheet pan and roast 15-20 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown evenly.