My husband loves brussels sprouts. He boiled them for us once, and I hated everything about them. We don’t have brussels sprouts in India and I haven’t grown up eating them. I’d also heard so many negative thing about them in this country, that I wasn’t really sure about trying them.
But then I had them roasted at a friend’s house, drizzled with truffle oil and I thought I had died and gone to heaven. I didn’t have any truffle oil at home but I did have bacon (I ALWAYS have bacon. Manna from heaven.)
To add to it, I’ve been craving caramelized, cooked onions lately so I thought I’d throw some of those in the pan.
I think the onions work in this dish because the sprouts take almost 30-35 minutes to roast, which gives the onion enough time to cook. I don’t think they would work nearly as well as in the roasted cauliflower or roasted asparagus recipes.
Brussels Sprouts with Bacon and Caramelized Onions
- 1 pound brussels sprouts
- 3 slices bacon
- 1 red onion, chopped
- 2 tablespoons extra virgin olive oil, coconut oil or ghee
- salt, to taste
- pepper, to taste
Cut each sprout in half and take out the tough outer leaves.
Dice bacon into small bits.
- Cut onion into pieces that are roughly the same size as the sprouts
Take a quart ziplock bag (if you are lazy like me, or a bowl if you love washing greasy dishes) and put all the ingredients together. We put them in a bag and made my younger son mix them together. Since he's probably not going to touch them when they were cooked, I thought I'd put him to work on them to pay a price for his fussiness.
Line a baking sheet with foil and spread the mixture in an even, single layer.
- Bake at 350 for 30-35 minutes, turning half-way through.
You might want to finish up by broiling them to get them properly carmelized. What I did was pre-cooked them, and then when it was time to re-heat, I broiled them to get them hot and crispy.
*You can cut and mix the vegetables and bacon ahead of time and put the ziplock bag in the fridge. This way, you can prep the veggies on the weekend and just pour them onto a sheet and cook them fresh if you prefer.
The “recipe” is simplicity itself as you can see. To make things more efficient, I cooked them along with the Shwarma green beans that I will post soon. Two pans of vegggies roasting in the oven at the same time makes my job a lot easier.