When you hear the words Brussels sprouts, you might suddenly get a flashback to you as a child at the dinner table trying to hide the small cabbages under your mashed potatoes or dispose of them discreetly in your napkin. But the bland, over-boiled tasteless Brussels sprouts of your childhood need not be your fate. Changing the way you cook this nutrient-rich vegetable can lead you to appreciate it in a whole new way and perhaps bring it out of the shadow of your mashed potatoes.
Preheat the oven to 400 degrees Fahrenheit.
Cut off the ends of the Brussels sprouts, remove any yellow leaves and then either leave whole or cut in half, depending on how large they are and keeping in mind they should be bite-sized.
Heat a skillet over medium heat, and meanwhile cut the bacon into small pieces. Add bacon, and cook until the fat has been rendered.
While bacon is cooking, dice the shallot. When the bacon is done, remove the bacon, and let it drain on a paper towel. Add the diced shallot, and cook until soft and transparent.
While the shallot is cooking, place the Brussels sprouts in a bowl, and drizzle with enough olive oil to lightly coat. Season to taste with garlic powder, salt and pepper.
Add the bacon and the cooked shallot, drippings and all, to the Brussels sprouts. Toss to coat. Pour onto a sheet pan, and spread out so that's it's in one layer.
Roast the Brussels sprouts until done, about 45 minutes. Remove from oven, and squeeze the juice of one lemon over the vegetables.
For a variation on this dish, saute the Brussels sprouts and seasonings in the bacon fat with the shallots until soft, and then add 1/2 cup of white wine and the lemon juice. Simmer for an additional five to six minutes.