Courtesy Tony Baker, chef, Montrio Bistro, and founder, Baker’s Bacon, Monterey
2 pounds whole Brussels sprouts
½ cup Medjool dates, pitted and cut into wedges
4 ounces double-smoked slab bacon, cut into large lardons (chunky)
2 tablespoons seasoned rice vinegar
Black pepper, freshly ground
Wash and trim Brussels sprouts. Sauté the bacon until slightly crispy. Reserve fat. Toss the Brussels sprouts in bacon fat and roast at 375° F until tender, 15–20 minutes, depending on size. Add the bacon, dates, vinegar, salt and pepper. Serve and enjoy.