• 12 oz Brussels Sprouts, trimmed
• 3 slabs Bacon, cut into lardons
• Extra-virgin Olive Oil
• Flaky Sea Salt
• Pinch of Red Pepper Flakes
• Parmigiano-Reggiano, for topping (optional)

Preheat oven to 400 degrees. Cut Brussels sprouts in half lengthwise, from top to bottom. Toss with olive oil, 1/2 teaspoon sea salt and red pepper flakes and spread on a baking sheet. Put in oven and roast until tender, about 20 minutes.

While sprouts are roasting, put bacon in a small sauté pan with a splash of olive oil; bring pan to medium heat. Cook bacon 7 to 8 minutes, until crispy. Remove from pan.

Toss roasted Brussels sprouts with crispy bacon. Using a peeler, shave a few slices of Parmigiano on top, if desired.