Every hip restaurant in LA these days has brussels sprouts with bacon on the menu. I roll my eyes and snark every time I see them but always order them anyway because I had this idea that brussels sprouts are finicky and labor-intensive. Turns out they’re super easy to make at home! I followed this recipe from Michael Symon and the little guys turned out perfectly browned, charred in places and tender in the middle. I think I used more bacon than is called for, but of course that only made them more delicious.