- 4
Ingredients
- 1 lb brussels sprouts, trimmed
- 1/2 lb bacon, diced up
- 1 tsp kosher salt,
- 1/4 tsp freshly ground black pepper
- 1-2 tbsp brown sugar
- 1/2 tsp onion salt
- 1 tsp chicken boullion granules
- couple shallots, or 1/2 purple onion chopped.
Preparation
Step 1
Slice the sprouts lenghtwise as thinly as possible, using a sharp knife. some of the rounds will stay together others will fall apart.
Preheat oven at 425.
Brown the bacon in a skillet, when crispy, remove bacon and pour bacon drippings into glass measure, and reserve. Add brown sugar, onion salt, chicken bouillon Mix this all up. Set aside.
Mix the shallots, or onions with the sliced brussel sprouts, pour the bacon fat mixture over the sprout mixture, and mix them up so completely coated.
spread mixture over a single layer on parchment paper lined sheet pan.
Put this into the oven in the middle rack at 425 for about 15 minutes. Half way through turn over sprouts spread out in a single layer again. Some will be browned, others will still be green.
Serve with bacon sprinkled over.