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

1/4 lb. bacon, diced
1 large shallot, minced
2 tbs. olive oil
2 tbs. red wine or cider vinegar

1 Tbs. Dijon mustard

2 Tbs. honey
Sea salt and pepper to taste
2 oz. Pecorino Romano or Parmesean shavings (optional)

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 coarse sea salt. Place in a single layer on a baking sheet. Roast for about 15-20 minutes until they start to show some golden brown. Go for lots of golden brown, you may have to stir once during roasting. 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 vinegar, honey and Dijon. Salt and pepper to taste. Drizzle the dressing over the sprouts. Top with the shavings of Pecorino.