Roasted Brussels Sprouts with Lemon and Bacon from the December 2005 issue of Bon Appetit. Not only is it my favorite vegetable side dish, but it is my husband's and, even more impressively, it is my dog's.
The dog is probably swayed by the delicious infusion of bacon, and I agree. Bacon improves anything, especially when it's brightened up with subtle lemon flavor. That it's relatively painless to make is all the better. I'll be roasting up a recipe of these tonight and re-heating them tomorrow while the turkey rests.
Roasted Brussels Sprouts with Lemon and Bacon
1 1/2 pounds of small Brussels Sprouts, trimmed and halved the long way
1 1/4 cups diced raw bacon
1 lemon sliced in half lengthwise, then thinly sliced crosswise
Preheat the oven to 450.
Cook the sprouts in boiling water until crisp-tender (about 5 minutes)
Drain the sprouts and spread them on a rimmed baking sheet.
Toss them with bacon and lemon slices, the sprinkle with salt and pepper.
Cook for 30 minutes, stirring every 10 minutes.
Transfer to a bowl and serve, or transfer to an oven proof dish, refrigerate and serve teh next day. While serving them immediately is preferable, if oven space is at a premium, you can cook ahead and re-heat in the oven as I'm doing without losing much in the way of flavor or texture. They even fare well in the microwave, though the dog prefers them lukewarm.