The Best Brussels Sprouts

• 6 slices bacon, cut across into 1/4-inch pieces
• 1/2 cup pine nuts
• 2 1/2 pounds (8 cups) brussels sprouts, halved, cored and each half cut into quarters
• 2 teaspoons minced garlic
• 1 cup carrots, peeled and cut into very small dice
• 2 teaspoons salt
• Freshly ground pepper to taste
• 1/4 cup chopped Italian parsley

1. Place the bacon in a large skillet over medium heat and cook until the fat is rendered.
2. Add the pine nuts and cook until the bacon is crisp and the nuts are golden, about 1 minute.
3. Add the brussels sprouts and the garlic, cover the pan and cook, shaking the pan, until the brussels sprouts are wilted but still bright green and crisp, about 1 minute.
4. Add the carrots and cook for 1 minute longer.
5. Stir in the salt, pepper and chopped parsley.
6. Serve warm.

bacon, pine nuts, brussels sprouts, garlic, carrots, salt, freshly ground pepper, italian parsley

Taken from cooking.nytimes.com/recipes/8329 (may not work)