Brussels Sprouts

Many people may have not-so-fond childhood memories of brussels sprouts, but in my old age I have begun to fall for them.  Brussels sprouts have become a staple vegetable in my winter cooking and there are thousands of ways to prepare them!  My favorite is roasting in the oven, as it really helps to caramelize the sprouts a bit and char the outside.  Last weekend I made the following version for a dinner party and even those who don't care for brussels sprouts were impressed.  I would strongly suggest you check them out!

Bacon-Ginger Roasted Brussels Sprouts:

• 1 1/2 pounds Brussels Sprouts
• 1 large sweet onion
• 6 cloves of garlic
• 3 tablespoons Extra Virgin Olive Oil
• 1/2 tablespoon sea salt
• 1/2 tablespoon black pepper
• 1/2 tablespoon rosemary
• 2'' chunk of ginger
• 3 strips of bacon

Preheat oven to 400 degrees F.

Cut any brown ends off the brussels sprouts and pull off any yellow outer leaves.  Roughly chop onion, garlic, ginger, rosemary and uncooked bacon.  Mix these ingredients in a bowl with the olive oil, salt and pepper.  Pour the sprouts on a lined sheet pan and roast them for 40 minutes, until crisp on the outside and tender on the inside.  Shake the pan every 10 minutes or so to brown the sprouts evenly.  Sprinkle with more sea salt when you pull them out of the oven and serve immediately.