Chef Mark Dommen of One Market Restaurant – San Francisco, CA
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

• 1pound Brussels sprouts
• 3 Tablespoons grapeseed oil
• 1 Tablespoon butter
• 4 ounces applewood smoked bacon
• Sea salt to taste
• Freshly ground black pepper to taste

Method:
Preheat the oven to 345°F. Trim the base end of the Brussels sprouts, remove and discard any of the outer leaves that do not look nice and cut sprouts in half. Place a medium-size sauté pan over medium to high heat and add the grape seed oil. (You may substitute canola oil or olive oil.) When the pan and oil are hot, add the Brussels sprouts so that the cut side is facing down in the pan. Season the Brussels sprouts with sea salt and freshly ground pepper. As the Brussels sprouts begin to caramelize, place the pan into the oven and roast for about 15 minutes. After 15 minutes remove the Brussels sprouts from the oven, add the butter and place the pan back in the oven for another 5 minutes.

Meanwhile, cut the bacon into little strips (lardons) and sauté until lightly crispy. Drain on a paper towel and set aside. Remove the Brussels sprouts from the oven and check to make sure they are fork-tender. Toss them well and check the seasoning, adjust with salt and pepper as needed and then add the rendered bacon. Toss once more, and serve.