I so crave this dish, that I make it often. We especially like it with grilled, smoked salmon. Monte dumps it on top of his salmon.
ROASTED BRUSSELS SPROUTS2 1/2 lbs brussels sprouts, halved if small or quartered if large
(A key when roasting vegetables is to have a lot of the ingredients chunked about the same size)
1 large onion, cut into 1-inch chunks
2 apples (any kind, I tend to use Granny Smith), cored and cut in 1-inch pieces
2 firm ripe Anjou or Comice pears, cored and cut
2-3 slices bacon, cut in pieces
1/2 tsp each thyme and sage (fresh is always best if you have it, and use more)
5-6 cloves garlic, coarsely chopped
1/3 cup good tasting extra-virgin olive oil
1/8 tsp spicy red pepper flakes
1 Tb brown sugar (I use Sucanat - unprocessed sugar cane)
Salt and fresh ground pepper to taste
Toss all together. Bake in a 450 degree oven on a very large shallow pan (I line it with foil). You want the mixture to spread into a single layer. Stir it a couple times - baking about 40 minutes to an hour till nicely browned.
It, like the smoked salmon, is great leftover cold on lettuce as a salad.