Roasted Brussel Sprouts with Bacon & Onions

By KDCooks

Adaptation of Rachel Ray, Paula Deen, & Ina Garten recipes combined

Ingredients

• 1/4 cup chicken broth
• 1 pound brussels sprouts, trimmed and halved lengthwise
• 6 ounces thick-cut bacon, cut into 1-inch pieces
• 1 tablespoons extra-virgin olive oil
• 1 onion, halved lengthwise and thinly sliced
• Salt and pepper

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat oven to 400 degrees.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for ~30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.

In a large skillet, cook the bacon over medium heat, stirring, until crisp, 8 to 10 minutes; drain, reserving the bacon fat. Add 1 tablespoons olive oil to the skillet, then stir in the onions and cook over medium heat, stirring, until browned, 8 to 10 minutes. Transfer to a bowl.

Pour ¼ cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.


Add the brussels sprouts & bacon mixture back in and toss. Season with Salt & Pepper.