1 pound fresh Brussels sprouts
2 tablespoons olive oil
1 teaspoon kosher salt
3 strips bacon, cut crosswise into thin strips
Vinaigrette, recipe follows
1. Slice: Trim root end of sprouts. Halve sprouts north to south. Heap sprouts onto a baking sheet. Drizzle with oil. Toss with salt. Scatter on bacon. Spread out sprouts, cut sides down.
2. Crisp: Roast at 450 degrees, tossing once or twice, until dark and crisp, about 20 minutes.
3. Serve: You can simply sprinkle with a bit of red wine vinegar. Better yet, toss with the sweet/sour vinaigrette. Scrape onto a serving platter. Enjoy.
Let 2 tablespoons chopped red onion mellow in 1 ½ tablespoons red wine vinegar. After 20 minutes, whisk with 1 ½ tablespoons olive oil, ¾ teaspoon sugar, ¼ teaspoon crushed red pepper flakes and a little garlic mashed with salt.