Crispy Roasted Brussels Sprouts
Brussels Sprouts, like beets, get a bad rap. My dad is one example of the knee-jerk reaction people tend to have to the delightful little cruciferous cuties. This recipe aims to convert haters to lovers. It is easy, light and satisfying. Oh, and there's bacon to really make it divine.
Bacon Confit Brussels Sprouts
Ingredients
3 slices bacon
1 lb brussels sprouts, washed and halved
1 medium onion, chopped
3 cloves garlic, minced
salt and pepper to taste
Directions
Preheat the oven to 450
Heat a heavy cast iron skillet over medium-high heat and add the bacon. Reduce heat and cook slowly to render the fat. Cook until crispy, remove from pan, cool, crumble and set aside.
Add the brussels sprouts to the pan and toss with the rendered bacon fat. Cook for 5 minutes, then transfer to a mixing bowl. Add the onion and garlic, season with salt and pepper and toss.
Pour the brussels sprout mixture to a large cookie sheet and arrange in an even single layer. Bake for 10 minutes, stir and bake an additional 10 minutes or until the brussels sprouts are tender. Remove from oven and toss with the crumbled bacon.
