Roasted Brussels sprouts with bacon

Cut the bottoms off about two pounds of Brussels sprouts, halve them and toss with a little olive oil, kosher salt and freshly ground pepper until evenly coated.

Spread out on a rimmed baking sheet without crowding, every piece cut side down.

Lay half a pound of medium thickness bacon over the top; this can be covered and refrigerated overnight at this point.

Bake at 400F for about 20 to 25 minutes.

When the sprouts are browned and the bacon is crisp, put the sprouts in a serving bowl, chop the bacon and scatter it over the top.