I first heard of this recipe during an Anthony Bourdain special. The one set at Dufresne’s  WD-50, I think. One of the guests (maybe a camera man) mentioned his mom used to make him Brussels sprouts with mayonnaise and bacon, and everyone said it sounded amazing. I had to agree.  But when I tried to find a recipe I came up empty, the only mention being a show summary on the No Reservations blog. So I improvised the following: Ingredients:

• One package fresh Brussels sprouts
• Three (or more) thick-cut bacon slices
• Mayonnaise (about two teaspoons for each serving)

Directions Begin by salting some water and bringing it to a boil. While the water heats, preheat the oven to 400f, and slice each Brussels sprout nearly through, leaving just a bit on the stem end. Once the water is boiling, toss in the Brussels sprouts and boil them for five minutes. Use this time to chop up the bacon into half-inch pieces. Once the Brussels sprouts are finished boiling, drain them, then spread them in a single layer in a roasting pan or half sheet pan (or any pan with a lip, really). Sprinkle the bacon over top of them, and then set them in the oven for 30 minutes. When they’re done, take them out of the oven, and give them a careful stir to integrate all the bacon flavor. To plate, get a generous helping of sprouts and bacon and top with just enough mayonnaise to mix well. I made mine the other night, and they were so good I laughed out loud when I had my first bite.