The Brussels sprouts should be washed thoroughly and trimmed. Sometimes you can even find sprouts still attached to the stalk, in what looks like a long green log. This even fresher version of Brussels sprouts can be sliced off the stalk with a pairing knife. Then, depending on their size, the sprouts should be halved or quartered. Remove the very outer leaves from the sprouts as well.
The bacon is cooked first in a cast iron skillet. Once the bacon is crispy you can set it aside on a paper towel-lined plate. There will probably be quite a bit of bacon grease in the pan, but drain most of it out of the pan and reserve only about a tablespoon. The shallots and Brussels sprouts are then tossed in this and absorb the delicious flavor.
Once the main ingredients are added into the skillet it can be transferred to the oven. Make sure to salt the Brussels sprouts liberally before transferring to the oven; it makes all the difference in the final flavor. Add a little more salt that you normally might use for vegetables. Once the sprouts are done roasting you can also taste them and salt again if needed.
The length of time that the Brussels sprouts cook in the oven depends on several things. The size of the Brussels sprouts and each person’s particular oven may affect the timing. The sprouts should be nicely browned on the outside, and the middle should be cooked through. If the outsides looked too browned but the middle is still hard, lower the heat of the oven. The resulting skillet of crispy Brussels sprouts and bacon is healthy comfort food at its finest.