I consulted many different sources for a simple recipe for roasted brussels sprouts with bacon and shallots. (I couldn't recall how I did them last year.) It looked like many recipes had me cooking the bacon and shallots in a saucepan, and then tossing the roasted sprouts in them after they finished roasting.
What would happen it I tossed the (halved) sprouts in raw bacon and shallots - and then roasted them? I would also toss some olive oil, salt and pepper - and I was also thinking about splashing in some balsamic.
Any suggestions are appreciated.