Worthy Brussel Sprouts

This is a delicious way to eat brussel sprouts, definitely a keeper. My changes are in parenthesis. 
Brussels Sprouts

Recipe courtesy Louis Silva of Naglee Park Garage in San Jose, CA.
Serves: 4 to 6 servings

Ingredients

• 4 slices bacon, cut into small pieces
• 1 pound Brussels sprouts
• 3 garlic cloves, sliced
• 3 sage leaves (I used thyme)
• 2 bay leaves
• 2 ounces olive oil
• Pinch salt and freshly ground black pepper
• 3 slices lemon
• 1 tablespoon butter
• (I added figs and grapes just for fun and they tasted great, next time I may add apples and pears)

Directions

Preheat the oven to 350 degrees F. (I baked the bacon in the oven in the parchment/foil for 20 minutes, less clean up.)

In a saute pan, over medium heat, add the bacon and cook until the fat has been rendered. Remove to paper towels to drain.
In a large bowl, add all the remaining ingredients, except the butter, and toss until the Brussels sprouts are coated with the oil. Lay out a 20-inch piece of parchment paper over aluminum foil on a sheet pan and pour the Brussels sprout mixture into the middle, then top with the butter and bacon. Fold the foil over itself and put into the preheated oven. Cook for 25 to 30 minutes or until they smell done. Remove the sprouts from the oven and transfer them to a serving bowl.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.