Brussels Sprouts Salad with Candied Bacon and Chili-Dusted Pepitas

Brussels Sprouts Salad with Candied Bacon and Chili-Dusted Pepitas
2 stalks brussels sprouts
Olive oil for coating
¼ c hulled pepitas (hulled pumpkin seeds – the green ones in the store)
1 Tb olive oil
1 Tb chili powder
10 slices bacon (8 oz.)
2 Tb brown sugar
Juice from half a lemon
Preheat oven to 400º F.
Pop brussels sprouts off of stalks and compost stalks. Cut larger sprouts in half, and coat all sprouts with olive oil in a casserole dish. In a small bowl, mix pepitas, olive oil and chili powder. Spread out on a cookie sheet or piece of aluminum foil. Line glass tray with aluminum foil and spread out bacon. Top with brown sugar. Set timer for 30 minutes and add brussels to oven. After 15 minutes, add bacon. After 22 minutes, add pepitas. In the last few minutes check to see if bacon or pepitas need to come out early.
Chop bacon and stir in with brussels sprouts, pepitas, and lemon juice to serve.