Brussels Sprouts with Bacon and Onion
With a great combination of ingredients, Brussels Sprouts with Bacon and Onions is the perfect side dish to serve during the Holidays!
Ingredients
- 4 cups Brussels sprouts, trimmed and halved tips & tricks
- 2 tbsp. olive oil, or as needed tips & tricks
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 4 large slices bacon, cut into small pieces
- 3/4 cup red onions, Lyonnaise cut and halved tips & tricks
- 1 tbsp. brown sugar such as demerara, or to taste
- 2 tbsp. freshly squeezed lemon juice tips & tricks
Directions
- Preheat oven to 400ºF
- Line a baking dish with foil before spreading the sprouts in a single layer. Drizzle on oil, enough to coat them and season with salt and freshly ground black pepper.
- Transfer to the preheated oven and cook for 25 minutes, tossing them a couple times, until golden brown.
- Meanwhile, in a large skillet over medium heat, cook bacon until crisp, about 8 minutes. Remove and place bacon on a plate lined with paper towel.
- Add onions to the drippings (if there’s not enough, add clarified butter or vegetable oil) and sauté until soft, about 5 minutes. Stir in brown sugar.
- Add the roasted sprouts and bacon to the skillet; pour in lemon juice. Stir once again until the ingredients are well mixed and transfer to a serving dish.