My inner child is crying inside because I just enjoyed a dinner of Brussels sprouts and cauliflower. But seriously why have I never roasted Brussels sprouts before? Tip to anyone who thinks they don’t like vegetables: Toss them in olive oil and salt and pepper, and roast them at 400° until they’re nicely browned.
This recipe comes from Jo-Lynne Shane’s Musings of a Housewife, but as she says, its not much of a “recipe”:
Roasted Brussels Sprouts with Bacon and Onions
- ~4 slices thick-cut bacon, cut into 4-5 pieces each
- 1 medium onion, diced
- A bunch of Brussels sprouts — I used a stalk’s worth, but I don’t know how many that was.
Heat your oven to 425º. Cut all but the smallest Brussels sprouts in half, and toss them with olive oil and salt and pepper.
Cook the bacon in a saute or sauce pan until its just starting to get crispy. Remove the bacon and keep the bacon fat. Reduce the heat to medium-low or low and add the onions.
Put the Brussels sprouts on a rimmed baking sheet and roast for about 15 minutes. The sprouts should be turning brown, looking almost but not quite burned.
Toss the sprouts, onions and bacon back together and serve.