Roasted Brussels Sprouts with Bacon and Caramelized Onions


You HAVE TO TRY this recipe.  I do not even like Brussels Sprouts and I devoured the E.N.T.I.R.E. pan of these delicious little morsels.

Of course, anything with bacon always takes it to the next level for me, just sayin.

They are a little time consuming but worth every step, let’s get started.


The ingredient list really isn’t very long, just some nice fresh brussels sprouts, good quality bacon (I used maple flavored for another layer of flavor), one thinly sliced sweet onion, olive oil, a little butter, and salt and pepper.


Wash and clean your brussels sprouts, then cut them in half.   Place on a foil lined baking sheet and drizzle olive oil onto the sprouts and toss until they are lightly coated.  Salt and pepper, place in a preheated, 400 degree oven.  Mine took about 30 to 35 minutes to achieve a nice deep caramelized state.  Watching them and tossing them at the half-way mark (15 minutes into roasting).


While the brussels sprouts are roasting cut your bacon into small pieces and fry in pan.  I used a nice hardwood spoked maple bacon.  It really gave this dish a nice flavor.  Once the bacon is crisp, remove from pan with slotted spoon and allow the bacon to drain on paper towels.


Using ALL the renderings of the bacon add 2 teaspoons of butter to the pan.  Add the thinly sliced onions and keep on high to medium high heat until you start to see a little bit of brown, then turn the heat down to medium to low and allow the onions to slowly cook.


Ahhhh, this is the color we are going for.  Taste to if it needs a little more salt and pepper, adjust accordingly.

The onions took me about 3o minutes to caramelize.  If they look like they are browning too quickly, reduce your heat.


Look at that, would you!  Just nothing but pure deliciously roasted brussels sprouts.  Brussels sprouts are very dense, so I think that is why they took a little longer than I had anticipated to roast. 

It sure was worth the wait…..now toss the bacon into the sprouts and place the sprout mixture in the pan of onions.  Serve immediately.

If I were you I would just double the recipe because you will be licking your plates wanting more!  Enjoy.

Roasted Brussels Sprouts with Bacon and Caramelized Onions
Serves approximately 3-4

1 pound of brussels sprouts
4 slices bacon, diced (I used maple flavored bacon for just one more amazing layer of flavor)
1 onion, thinly sliced
2 teaspoons salted or unsalted butter
Olive Oil
Salt and pepper to taste

Preheat the oven to 400 degrees F.  Trim the ends of the brussels sprouts, and cut the larger ones in half (mine must have all been large because I cut them all in half).  Spread them on a foil lined baking sheet, drizzle with olive oil and lightly season with kosher salt and freshly ground pepper.  Toss until they are all well coated.  Spread evenly on baking sheet, roast in the preheated oven for 20-30 minutes or until they are nicely browned, turning once halfway through so they will brown evenly.

While the brussels sprouts are roasting take a large skillet and fry the diced acon until it is nice and brown.  Remove with a slotted spoon and allow the bacon to drain on paper towels.  Set aside.

In the same pan (yes, with all the bacon grease…you can take a little bit out if you are feeling really guilty) add 2 teaspoons of butter and the thinly sliced onions, keeping the heat on high until you start to see a little bit of color in the onions, at this point reduce the heat to medium low, to low, lightly season with salt and pepper.  Slowly cook the onions until they are soft and brown and caramelized, stirring often… took me about 30 minutes.  Combine the roasted brussel sprouts and bacon into the pan of caramelized onions, stirring to mix, when all is heated through serve immediately.

 

One Comment

  1. I have been following your blog for about a year. I heard about you from Steve Heald, my insurance guy. I learned a couple years ago that I love brussels sprouts, even though before that I always thought that I hated them. I got them in my CSA box. They arrived with a recipe for pan frying them in butter and garlic with some roasted pine nuts on top. We devoured them all. This recipe looks simply stunning. I will make it without the bacon since we are vegetarian, but I know this is going to be fantastic. Thanks for sharing.

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