Sometimes you just have to make food for the love of making food. It's like making music for the sheer pleasure of it, rather than for a recording or performance or rehearsal. That's what I have felt like this fall. Undocumented cooking has had its day in the sun.
Balsamic-Roasted Brussels Sprouts
1 pound brussels sprouts, ends trimmed, cut into halves and quarters
6 strips bacon, cut into thirds
1 whole shallot, sliced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon coarse sea salt
freshly ground pepper
1 teaspoon honey
Chipotle Tabasco sauce, to taste
Preheat oven to 425 F and line a cookie sheet with foil. Fry bacon slices until fairly crispy and set aside to dry on a paper towel.
Toss brussels sprouts with olive oil, vinegar, salt, pepper, and honey. Place in single layer on cookie sheet and roast 15 minutes, stirring once or twice to prevent burning. Add bacon and roast 5 minutes longer.
Serve hot, with chipotle Tabasco sauce. Rejoice that brussels sprouts, bacon, and chipotle Tabasco have been combined and are in your life.