Pan Roased Brussels Sprouts With Bacon, Pears, Gorgonzola And Crispy Pumpkin Seeds

1. 1

   Preheat oven to 300u00b0F. Toss pumpkin seeds with the other ingredients and spread out on a cookie sheet. Bake for 45 minutes to 1 hour, or until crispy (but don't let them burn; cover with foil if necessary), tossing every 10-15 minutes.

2. 2

   Clean and remove any wilted leaves from the Brussels sprouts. Trim the bottoms and slice the Brussels sprouts in half. Set aside.

3. 3

   In a cast-iron skillet, cook the bacon over medium-high heat. When crispy on both sides, remove to drain and cool on a paper towel. Leave the bacon fat in the pan.

4. 4

   Add the Brussels sprouts to the hot pan with the bacon fat. Allow them to cook for about 5 minutes over medium heat, stirring every now and then, so that all the edges start to get crispy (don't let them overcook on the outside before the insides have a chance to finish cooking, though). Add the brown sugar, stir it in, and cook over low heat for a minute or two more. Taste one of the Brussels sprouts and make sure it is cooked through. If not, cook a minute or two more.

5. 5

   Remove from the heat and add the sliced pears and cheese. Crumble and add the bacon. Mix everything well.

6. 6

   Mix in the pumpkin seeds, if using, and spoon on to a serving dish. If not using pumpkin seeds, sprinkle with some coarse sea salt. Serve warm or at room temperature.

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