4 slices bacon, chopped (½-inch pieces)
1½ pounds Brussels sprouts, halved
4 shallots, peeled and cut into wedges
1/4 teaspoon salt
freshly ground black pepper
1/2 cup balsamic vinegar
Parmesan cheese (a block)
Pre-heat the oven to 400 ̊F.
Heat an oven-safe skillet over medium heat. Add the chopped bacon and cook until the bacon is almost crispy. Remove the bacon with a slotted spoon and set aside.
Add the Brussels sprouts and shallots to the pan, season with salt and pepper and toss. Cook for a minute or two. Deglaze by adding ¼ cup of water to the pan, and then transfer the pan to the oven. Roast in the oven for 20 minutes, or until the sprouts are tender.
Meanwhile, simmer the balsamic vinegar over low heat until it reduces by half and becomes syrupy – about 8 minutes.
Remove the sprouts from the oven and toss with the reserved bacon. Serve in a bowl or platter. Drizzle the balsamic reduction over the top and garnish with peelings of Parmesan cheese.
Serving size: 4 to 6