Before I put together the results of my edamame wiki recipe, I wanted to share a dish appropriate for the joyous cholesterol-clogging spirit of Christmas.

There are few vegetable dishes better than roasted brussels sprouts. Drizzle olive oil over them, add some sea salt and pepper, roast them in the oven until the leaves are brown and barely crunchy, and I'm a happy girl. But for the holidays, any self-respecting dish should make you consider elastic pants, for just a second.

That's where Parmesan and bacon come in. Well, that and keeping all your bacon fat. The new year is still a week away, and there's still time to indulge in a little decadence before then.

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The last few months have been incredibly busy and challenging for me. But in January I resolve to return to my regular posting in full force, and update you on all that has been going on. Thank you all for continuing to read these past two years. Have a very happy holidays.

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Bacon Parmesan Brussels Sprouts

Serves 8

1/4 pound bacon, diced

5 medium shallots, thinly sliced

3 cloves garlic, finely chopped

2 pounds brussels sprouts, halved

Salt and pepper

1 pound Parmesan cheese, grated  

Preheat the oven to 300 degrees F.

In a medium-sized skillet over medium-high heat, sauté bacon in its own fat until cooked through and crispy, about 7 to 8 minutes. Remove bacon and drain on paper towels.

In the same pan (don't drain the bacon fat), sauté the the brussel sprouts until brown (about 5 minutes). Add the shallots and garlic and cook until aromatic, about 3 minutes.  Season with salt and pepper.

In a 8" x 10" casserole dish, line the bottom with brussel sprouts, shallots, and garlic. Sprinkle a layer of parmesan on top. Add another layer of the brussel sprout mixture. Add the bacon and rest of the parmesan on top.

Bake uncovered for 15 to 20 minutes, or until the cheese is melty and maybe even slightly golden brown.

Let sit for 5 minutes, then serve.