2 lb. Brussel sprouts, cut in half
8 strips bacon, cooked until crispy, with fat reserved
1/4 C. reserved bacon fat, or olive oil
1/2 C. candied pecans
1/4lb ricotta salata
2 tsp. olive oil
1 tsp. vinegar
salt

Preheat oven to 400 degrees F. Toss the brussel sprouts in the reserved bacon fat, or olive oil (if using), and season with a big pinch of salt. Spread onto a baking sheet and roast for 30 minutes until golden brown and tender. Toss the warm brussel sprouts with the candied pecans, ricotta salata, bacon, olive oil, and vinegar, and serve warm. Enjoy!