Bacon is a natural fit with Brussels sprouts because the salt in the cured meat complements the earthiness of the vegetable. This dish is particularly hearty due to the meaty bâtons of bacon. You may have to have a good butcher slice 1/4-inch-thick strips from the slab of bacon. As for the Brussels sprouts, choose tightly closed sprouts with no yellowed leaves; the ones that seem heavy for their size are the freshest and best.

　　

Ingredients

serves 6 to 8

　　12 ounces very thickly sliced bacon (1/4-inch-thick)

　　4 cups Brussels sprouts (about 1 1/4 pounds)

　　Kosher salt and freshly ground black pepper to taste

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Cut the bacon crosswise into 1/4 x 1 1/2-inch strips.

　　

Step 3

Trim the ends from the Brussels sprouts. Split the Brussels sprouts in half lengthwise.

　　

Step 4

Sauté the bacon in a large, heavy ovenproof skillet over medium heat for about 8 minutes, or until crisp. Using a slotted spoon or a pair of tongs, remove the bacon from the skillet and set aside. Discard all but 4 tablespoons of the bacon fat.

　　

Step 5

Toss the Brussels sprouts in the bacon fat in the same skillet over low heat. Season with salt and pepper.

　　

Step 6

Preheat the oven to 400°F.

　　

Step 7

Spread out the Brussels sprouts in a single layer on a large baking sheet. Roast for 5 minutes. Turn the Brussels sprouts over and continue to roast for another 10 minutes, or until soft and slightly brown. Add the bacon strips for the last 3 minutes of cooking. Serve hot or at room temperature.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.