- 1 lb brussel sprouts
- 3-4 slices bacon, diced
- 1 onion, sliced
- olive oil
- salt and pepper
- chopped fresh parsley, optional
Trim the ends of the brussel 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 brussel sprouts, caramelized onions, and crispy bacon bits in a bowl.
Season with more salt and pepper if desired. Top with chopped parsley. Serve immediately.