Ingredients
1 tablespoon olive oil
3 slices bacon, diced
1 large shallot or 2 medium, thinly sliced
1 pound brussels sprouts, trimed and halved
1 large garlic clove, sliced
salt and pepper
1 tablespoon butter
1 lemon, juiced
Preparation
Preheat oven to 425 Heat olive oil, add bacon until brown and crisp, line with a paper towel. Add shallot to pan until soft and golden. Add brussels sprouts and garlic and toss to combine. Season generously with salt and pepper
Add mixture to baking sheet and roast until vegetables are cooked through and golden brown about 22 minutes. Remove form oven and stir in butter and lemon juice. Top with bacon.
