Roasted Brussels Sprouts with Bacon and Pecans (American South)

These roasted Brussels sprouts with smoky bacon, pecans and Romano are so addictive you'll want eat them right out of the oven.

2 lbs Brussels sprouts, trimmed and cut into halves
1 lb bacon, cooked crisp and chopped
4 Tbsp. extra-virgin olive oil
2 Tbsp. fresh rosemary, chopped
4 Tbsp. Romano cheese, freshly grated
4 whole pecans, roasted and salted, roughly chopped
sea salt
black pepper, freshly ground

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a large mixing bowl and add brussels sprouts with olive oil, rosemary, salt and pepper. Toss well.

Line a sheet tray with foil and spray with a non-stick cooking spray. Pour Brussels sprout mixture onto tray and spread out so sprouts are in a single layer. Roast for 20 minutes or until lightly browned and crisp.

Turn twice while roasting. Remove from oven and sprinkle with bacon, pecans and Romano cheese. Salt and pepper to taste. Serve Hot.

Makes 10 servings.