Brussels Sprouts

Ingredients

1. 1 lb (454 g) Brussels sprouts
2. 4 tbsp (60 ml) extra virgin olive oil or bacon drippings
3. 3-4 cloves garlic, smashed
4. 1/2 tsp kosher or Maldon salt
5. 1/4 tsp freshly ground black pepper
6. 2 thyme sprigs
7. 2 slices thick-cut bacon, cooked and cut into bite-size pieces
8. 2 tbsp (30 ml) balsamic vinegar
9. 1 tbsp (15 ml) freshly squeezed lemon juice

Directions

Step 2 Trim the bottom of each Brussels sprout, then slice each in half from top to bottom. Heat the olive oil (or bacon drippings, if using) in a cast-iron pan over medium-high heat until it shimmers. Put the sprouts cut-side down in one layer in the pan. Add the garlic, sprinkle with the salt and pepper and add the thyme sprigs.

Step 3 Cook, undisturbed, until the sprouts begin to turn golden brown on the bottom, 4 to 6 minutes.

Step 4 Add the cooked bacon pieces and transfer the pan to the oven. Continue to roast, shaking the pan every 5 minutes, until the sprouts are quite brown and tender, 15 to 18 minutes. Pierce the stemmy core of a few sprouts with the tip of a paring knife to check for tenderness.

Step 5 Add the balsamic vinegar and lemon juice, and stir to coat. Remove the thyme sprigs. Taste and adjust with more salt and pepper if necessary. Serve hot or warm.