Roasted Brussels Sprouts — Robert St. John

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved if large
• ¾ cup shallots, sliced thin
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 ½ teaspoons fresh ground black pepper
• 4 slices thick-cut bacon or ½ cup diced pancetta, optional
• 1 tablespoon lemon zest
• ½ cup Parmigiano Reggiano, grated
• 2 tablespoons honey or maple syrup, optional
• 1 to 2 tablespoons balsamic glaze, for finishing (optional)
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves