There’s nothing wrong with a simple roasted Brussels Sprout! A little olive oil, a little kosher salt, maybe some pepper, in the oven at 400 until browned and lovely, these are hands-down my favorite way to eat Brussels Sprouts! But, when you’re in the mood for a little more oomph or something a little different, throw in some bacon and onion and watch this simple side dish transform into a thing of beauty. Behold…Roasted Brussels Sprouts with Bacon and Onion!
- 1 lb brussels sprouts stemmed and halved
- 3 slices uncured bacon no sugar listed in ingredients
- 1 onion diced
- 1/4 cup extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp pepper optional
- Preheat oven to 425. Chop bacon. Add chopped bacon, sprouts, and diced onion to a medium bowl. Pour in olive oil. Toss to coat evenly. Arrange in a single layer on a parchment-lined baking sheet. Bake at 425 for 20 minutes. Check. Sprouts should be browned and bacon should be nearly crisp. If needed, return to oven for another 10 minutes.