- 4 pieces bacon
- 1 lb. Brussels sprouts, stemmed and halved
- 1 large shallot, diced
- Salt and freshly ground pepper
- Preheat the oven to 400 degrees F. Place the bacon in a cast iron skillet and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Leave one tablespoon of bacon grease in the pan and dispose of the rest.
- Place the Brussels sprouts and shallot into the skillet and toss to coat. Sprinkle with pepper and a generous helping of salt. Transfer to the oven to roast for 10 minutes and then stir. Roast for an additional 10-15 minutes, or until the sprouts are golden brown. Stir the crumbled bacon into the pan and serve immediately.