This is a simple easy recipe and tastes delicious. I whipped it up last night for the carnivorous men in my family and it was devoured (yes, eating your veggies is a man thing). First pre-heat your oven to 375 F. My recipe requires 1 package of organic nitrate/nitrite-free bacon (trust me, you want to buy a good brand!) and about 1.5-2lbs (sorry this isn't very specific, but I just pick 'em up at the grocery store in 2 bags. Once you are in the kitchen, get a medium pan out, dice the bacon as best as you can-- it is so hard to dice raw bacon-- I don't know why!! Maybe I got a fatty batch? Anyhow, it doesn't have to be perfect. Throw your "diced" bacon in the pan and let it cook in its own fat on medium heat. Warning: it may painfully sizzle in your eye, so watch out! In the meantime, cut the butts of your sprouts and wash 'em. By now the bacon should be cooked so ladle it out with a slotted spoon for later use. Cook your brussel sprouts on medium-heat in the bacon fat until they are slightly golden and darker green (also add your salt and pepper to taste here). Once they looked cook, transfer to a casserole dish and bake in the oven for 25 minutes. When there is about 10 minutes left, add the bacon bits and voila! You have a beautiful, yummy side dish. If no one has a nut allergy in your family, you could bake it with pecans too, but sadly my brother does. Enjoy.
In case you haven't noticed, I am a die-hard foodie.