Honey-Roasted Brussels Sprouts And Bacon
- 5 pounds Brussels sprouts, trimmed and halved
- 12 ounces thick-sliced bacon, cut into pieces
- 1 ⁄2 cup diced red onion
- 1 ⁄4 cup honey
- 3 tablespoons apple cider vinegar
- 1 ⁄4 teaspoon coarse salt
- 1 ⁄4 teaspoon freshly ground black pepper
Preparation time 25mins
Preheat oven to 400°. Position oven racks in top and bottom thirds of oven. In 2 large rimmed baking pans, spread Brussels sprouts in a single layer.
In a large skillet, cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1⁄4 cup drippings in skillet.
Add onion to hot drippings in skillet and cook, stirring constantly, for 6 to 8 minutes or until tender. Remove from heat; add half of onions and bacon drippings to each pan of Brussels sprouts. Toss well and spread in a single layer.
Bake for 20 minutes. In a small bowl, combine honey and vinegar. Remove pans from oven; stir half of honey mixture into each pan of Brussels sprouts and spread in a single layer. Rotate position of pans on oven racks. Bake for 5 minutes or until Brussels sprouts are browned and just tender. Sprinkle with salt and pepper. Toss with bacon just before serving.