Roasted Brussels Sprouts and Shallots
- 250g Brussels sprouts, trimmed and halved
- 100g rindless bacon, finely chopped
- 2 large NZ shallots, sliced
- 2 tablespoons olive oil
- freshly ground salt and black pepper to taste
- 1/4 cup water
Preheat the oven to 220°C.
Toss together the Brussels sprouts, bacon, shallots, oil, salt and pepper in a baking pan.
Roast in the top section of the oven – stirring once halfway through cooking – until the sprouts are brown on the edges and tender, about 10 -15 minutes. Stir in the water, scaping up any brown pieces. Serve warm.