Now, I’m a girl who actually likes brussels sprouts. They were never forced on me as a kid, and as a grown-up I got to try them roasted. With the right amount of olive oil and salt, they are fantastic. Add bacon, and you’ve got yourself a method to convert even the staunchest sprout hater.
I did eliminate the raisins from this recipe, for reasons previously discussed here.
Barefoot in Paris, p. 154