A few years ago, I discovered brussels sprouts.   Not the brussels sprouts that haunted me as a child, but the rich and unique vegetable that brings a delicious sophistication to any meal. I prefer my brussels roasted, and, well, bacon never hurt anyone.  If you feel the same way, this recipe is for you.  It is salty, sweet, tart, and nutty.  Best of all, it takes less than 30 minutes from start to finish. I like my brussels with a . . .