Brussels Sprouts with Bacon-Shallot Vinaigrette

I promised Ruthy I would post this recipe.

Brussels sprouts are in season right now and if you never liked them before, (and I was right there with you), you should try them again. Plus, they are just a crazy looking vegetable on the stalk, like a club you can eat.

I use nitrate-free bacon and recommend you do as well. You can reduce the amount of bacon used here, use prosciutto, or skip it if you do not eat meat.

Crispy Brussels Sprouts

1 lb. Brussels sprouts, quartered
1 tbs. olive oil
1 tbs. balsamic vinegar

1/4 cup pine nuts
1/4 lb. bacon, diced
1 large shallot, minced
2 tbs. olive oil
2 tbs. red wine vinegar
Salt and pepper to taste
2 oz. Pecorino Romano shavings

Preheat the oven to 375 degrees F, roast setting, if you have convection oven, or 400 degrees for a regular oven.

Toss the sprouts with olive oil and balsamic. Place in a single layer on a baking sheet. Roast for about 15-20 minutes until they start to show some golden brown (the balsamic will make it harder to tell what's roasted and what's vinegar). Go for lots of golden brown, you may have to stir once during roasting. When the sprouts are getting close to done, add the pine nuts to toast them. Remove from oven and place on a platter.

While the sprouts are getting crispy, cook the bacon in a skillet until almost done. Pour off all but one tbs. of the grease. Add the shallot and finish cooking the bacon and shallot until browned and done. Remove from stove, whisk in olive oil and red wine vinegar. Salt and pepper to taste. Drizzle the dressing over the sprouts. Top with the shavings of Pecorino.