2 pounds Brussels sprouts, ends trimmed, sliced in half from top to bottom
4 slices of lean bacon, chopped
1/2 cup onion, chopped
3 T olive oil
1/2 t salt
1/4 t ground black pepper
Optional: 1 1/2 T balsamic reduction glacé
Spoon Mage™ Note:
Brussels sprouts come in separated from the stalk 1 pound bags, just rinse, trim the ends, and slice. Or select a fresh stalk which holds approximately 2 pounds of sprouts. If you are serving four, purchase one bag and use half the bacon, onion, oil, salt, and pepper for roasting.
If the outer leaves are yellow, pull them off and discard. During the trimming tasty green leaves will separate from the sprout, do not toss them. Roast them along with the halved sprouts. They crisp up beautifully!
I enjoy thick Applewood smoked bacon in this dish. Cut off most of the fat and use the good meaty bits.
Use your favorite onion, or for a prettier appearance, use a mixture of red and yellow onions. If everyone in your family loves onions, you may add in as much as you like.
For easier cleanup, spray the roasting pan with non-stick spray. I used a 4.8 quart Pyrex glass dish for two pounds of sprouts.
Preheat oven to 400° F and prepare the roasting dish.
In a large bowl, combine the trimmed Brussels sprouts with the bacon, onion, olive oil, kosher salt, and pepper. Use your hands to work the oil all over the sprouts.
Tip the oiled sprouts into the baking dish and spread them out evenly.
Roast for about 30-40 minutes. How long depends upon the size of your sprouts.
Stir them every 10 minutes. This will help them to turn a beautiful browned, with fewer blackened bits.
Remove the pan from the oven and carefully pour the veggies into a serving bowl.
The glacé may be used in two ways.
1) After roasting, pour on the reduction and gently toss together.
2) Serve the sprouts without the reduction and set the bottle out on the table so that those that prefer a slightly sweeter sprout may pour on however much they prefer!
Serve this mindfully healthy and delicious dish with just about anything.