• 1 pound Brussel sprouts

• ½ shallot, diced finely

• 2 strips cooked bacon, coarsely chopped (add more if desired, WE DO!)

• EVOO for drizzling

• Sea salt and freshly ground black pepper

• 1 TBS Urban Farmhouse's Ginger Lemon Shrub (or your fav!)

• 1/4 C. shaved Parmesan cheese

• 1/4 C. English Walnuts (pecans are delicious also)

• Urban Farmhouse's Hot Honey

• Optional garnish: chopped parsley, red pepper flakes or lemon zest


• Preheat the oven to 425° and line a baking sheet with parchment paper.

• Prepping: Trim the very bottom of each brussel sprout and slice in half. Pull off any yellow leaves and discard. Place on baking sheet, adding the walnuts and bacon. Drizzle with EVOO and spread evenly on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts. The roasting time can differ based on the size of your brussel sprouts. Smaller sprouts may cook quicker, while larger ones might need more time. Keep an eye on them, especially if you have a mix of sizes.

• After roasting, sprinkle a little sea salt and freshly ground black pepper which can enhance the flavors. Toss the roasted brussel sprouts with your favorite Urban Farmhouse Shrub (we used Ginger Lemon!), and Parmesan. Drizzle Urban Farmhouse Hot Honey over your dish or the entire dish. No rules here! Garnish with parsley, red pepper flakes or lemon zest.

• Serve immediately and enjoy!