3cupsBrussel sproutstrimmed, loose leaves removed, and halved
2shallotssliced, can substitute with red onion or Vidalia onion
Blanche the prepared Brussel sprouts for ten minutes in boiling water.
Preheat the griddle to 300-325 degrees.
Add the bacon and cook until almost crisp. Then add the shallots to cook until slightly softened. Move to one side of the griddle surface.
Add the Brussel sprouts, salt, pepper, garlic powder, and olive oil to the other half of the griddle. Toss on the cooking surface to coat. Cook for about 5-10 minutes or until the sprouts are browned. Toss all the ingredients together then remove to baking sheet or bowl.
Serve immediately or store in an air tight container for up to one week.
To pan fry - cook the bacon and shallots first. Add the Brussel sprouts to the pan on medium high heat cooking in batches if needed to brown.
Olive oil can be omitted.
Add Balsamic vinegar or glaze to make this fancier.