ROASTED BRUSSEL SPROUTS from Chef Scott Hoffner, Didi's Downtown
16 oz/1 lb of whole brussel sprouts
6 slices of thick cut bacon, but any bacon will do
2 Tbsps olive oil, NOT extra virgin as it will burn
2 teaspoons salt (or to taste)
1 teaspoon pepper (or to taste)
2 tsps garlic powder
Preheat oven to 425 degrees.
Cut bacon into pieces and par-cook for 6-8 minutes in a sauce pan, not completely cooking through. They will finish cooking in the oven. I like to use a sauce pan instead of a regular pan to avoid bacon grease spatter all over my stove top. Remove bacon with a slotted spoon to a plate to drain grease. Set aside.
Lop off ends of brussel sprouts and slice length wise, being sure to preserve the fallen leaves (it's the best part!) Place sprouts and leaves on cookie sheet. Drizzle with 2 tbsps of olive oil. Liberally sprinkle with salt (2 tsps or to taste), fresh ground pepper (1 tsp), and (2 tsps) garlic powder. Toss brussels and seasoning together directly on sheet tray - save a bowl, one less dish.
Chop the cooled bacon and sprinkle the bacon over top of the sprouts evenly. Roast for 10-12 minutes, take sprouts out of oven and stir with spatula. Return to oven for about 10 more minutes or until the sprouts are caramelized. The fallen leaves and bacon should be crispy.