• 4 Cloves Garlic; minced
• 3 Shallots; chopped
• 2 lbs Brussel Sprouts, washed and cut in halves
• 4 tbls Olive Oil
• 2 tbls Italian Parsley; minced
• Juice from One Lemon
• 1/8 cup cooked bacon; coarsely chopped (optional)
• 3 Generous Pinches of Kosher Salt

Method:

• Preheat Oven to 400°
• Toss Brussel Sprouts with Olive Oil, Garlic, Shallots and Kosher Salt.
• Stirring Occassionally, roast for 30 minutes, or until tender and browned.
• Toss with Lemon Juice, Parsley and Bacon.