My mother taught me that you should have a green vegetable with every meal.
I’m totally down with that. I like pretty much all of the green vegetables. But even for those who are not the biggest fans, this particular recipe for brussels sprouts is undeniably crave-worthy. Perhaps it is all the shallots and bacon.
Roasty, browned and delicious and full of flavors strong enough to stand toe to toe with the sprouts themselves, this is a side that is just as at home on the Thanksgiving table as it is on your Monday night table (although you might want to cut the recipe in half for a Monday night).