This recipe is a knock off of Brussel sprouts we have had at The Bodega, a local Tapas restaurant in Orlando, Florida.   I love the sweet-saltiness of it. There are no proportions given in the recipe because it depends on how big the dish is.  I usually make a stalk of fresh sprouts, or buy a package of sprouts and use 2-3 pieces of bacon.  No need to use oil in the pan as the bacon yields enough fat so that the dish does not burn. – as described in the directions, you can either bake the sprouts in an oven proof dish or simply line a ridged baking sheet with foil.  It will save cleanup time

Ingredients:

1. Brussels sprouts
2. Bacon
3. Brown sugar
4. Salt

Preheat oven to 400 degrees

Directions: 

1. Wash and trim Brussels sprouts. Pat dry.
2. Place in an oven proof dish.
3. Alternatively, line a baking sheet with foil and continue as described.  
4. Cut the bacon into strips about ¼” wide. Toss onto the Brussels sprouts.
5. Sprinkle brown sugar and salt on the Brussels sprouts.
6. Cover the oven proof dish with either aluminum foil, if not using a dish with a cover.
7. Place the Brussels sprout mixture in the oven and bake for 45 minutes, covered.
8. Remove from the oven, uncover the dish.  Put it back into the oven and allow the mixture to brown. It will take 10-15 minutes more to do so. Keep an eye on it.
9. If using a foil lined baking sheet...some of the cooked sprouts may stick to the foil, simply scrape it loose.  Cooking the sprouts in a foil lined pan cuts down on clean up! (I am lazy and have found ways to cut out clean up time!)