Brussels Sprouts with Carrots, Bacon and Garlic

A classic Thanksgiving and Christmas dish for our family is brussels sprouts. I used to completely turn up my nose at this cute little vegetable, but somewhere in my adulthood I fell in love with it's tiny little cabbage leaves, it's bright green color, how it turns from a slightly bitter ball to a melt-in-your-mouth crunch when done the following way. I dare you to try it and not agree. (Courtney, that's for you!) Also, the ingrediants don't have any measurements, just use what you need and/or like.

What you need:

Brussels Sprouts (outside leaves taken off, cut in half, bottom trimmed)
Carrots, peeled and cut into 2 inch pieces, then cut in half lengthwise
Bacon, chopped
Garlic
Salt and Pepper
Olive oil

If roasting in oven:
Combine all ingredients in large dish and toss well. Bake at 400 degrees for about 30 to 45 minutes, stirring every so often.

If sautéing on stovetop: (Note: this way is done without the carrots)
Heat olive oil over medium heat in large sauté pan. Cook bacon pieces till tender. Add the rest of the ingredients except the carrots. Stir around till done, about 20-30 minutes, depending on the size of your sprouts.