Yeah... I know a few of you are automatically going to bypass this because of the dreaded mention of "brussels sprouts"....but trust me not only with this get you to eat them....you will never have them any other way again. Pan roasted and bacon?!?!? C'mon!

This is good enough recipe to have any time of the year, not just around the holidays.

Usually, I notch the brussels sprouts, but my little cousin was helping and I didn't really want to double the work.

1 -2 Tubs Brussels Sprouts; halved

At LEAST 4-5 slices of bacon per tub of sprouts used; diced

1 small shallot; sliced thin

2 cloves garlic; minced

olive oil

salt and pepper to taste

**OPTIONAL:

1 pat of butter

Cook your bacon on medium-high heat in a large skillet until fat is rendered and bacon is crispy. Reserve bacon in a nearby bowl and DO NOT DISCARD THE FAT. Reduce heat to medium.

Throw your shallots into the bacon fat and saute until softened. Add garlic and cook an add'l 2 min. Add brussels sprouts, toss to coat in the fat/garlic/shallot mixture and cook until the flat sides are caramelized. Add salt and pepper to taste. Continue cooking until the sprouts are tender throughout, BUT NEVER MUSHY!! If you have to cover the skillet with a lid for a few minutes, do so. If the pan get dry, add a drizzle of olive oil or butter.

Once sprouts are just about done, add the bacon. Toss and cook for add'l minute or so.

Serve immediately.