Roasted brussels sprouts are pretty darn good in their own right, but add bacon and caramelized onions, and you’ve got a decadent treat!
I found this recipe online somewhere a while ago, and it is so good that it has become a staple in our household. I often take it when I need to bring a dish to a potluck, and everyone always asks for the recipe. It’s really not even what I’d call a recipe — it is that easy.
Start by cutting up 3 or 4 slices of bacon into large dice. Fry them up over medium heat until nice and crispy.
When it’s nice and crispy, remove it to a paper towel to drain, and add a sliced onion to the hot bacon drippings. Cook slowly over low heat, stirring occasionally, for 15-20 minutes or until nice and soft and brown and caramelized.
Meanwhile, cut the stems off of your brussels sprouts and cut in half if they are large. Place them on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss them around until they are well coated.
Bake in a 425-degree oven for about 15 minutes. Toss them once so they brown evenly. Or, if you’re like me, you’ll forget to toss them, and they’ll be just fine!
When they are crisp and lightly browned, remove them from the oven and toss with the bacon and onions. Garnish with fresh parsley and serve warm! This makes a great Thanksgiving side dish… or really anytime side dish!
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- 1 lb brussels sprouts
- 3-4 slices bacon, diced
- 1 onion, sliced
- olive oil
- salt and pepper
- chopped fresh parsley, optional
- Trim the ends of the brussels sprouts, and cut the larger ones in half.
- Spread them on a sheet pan, and drizzle with olive oil.
- Sprinkle with salt and pepper, and toss them around until well coated.
- Spread them out evenly and roast at 400 degrees for 15-20 minutes or until they are nicely browned, turning once halfway through so they brown evenly.
- Meanwhile, in a large skillet on medium-high heat, cook the diced bacon until it is nice and brown.
- Remove the bacon to a paper-towel lined plate with a slotted spoon to cool.
- Place the onion slices into the pan with the remaining bacon grease. Reduce heat to low.
- Stirring often, slowly cook the onions until they are soft and brown and caramelized.
- Combine roasted brussels sprouts, caramelized onions, and crispy bacon bits in a bowl.
- Season with more salt and pepper if desired. Top with chopped parsley. Serve immediately.