Perhaps instead of “Roasted Brussel Sprouts” I should’ve called this “How to Fall in Love With Brussel Sprouts.” Bacon. Onions. Garlic. Cheese. The end.
Preheat oven to 400°F.
Roasted Brussel Sprouts
- 1 pound Brussel sprouts (or about 1/2 stalk)
- 1/2 pound extra thick-cut, hickory-smoked bacon (can buy at local grocery store butcher)
- 1/2 sweet onion, cut into large strips
- 1 tablespoon fresh garlic, minced
- Sea salt
- Coarse ground pepper
- 3 ounces Parmigiano Reggiano (optional)
Cut Brussel sprouts off the stalk if purchased on one. Cut the stem end off each sprout, remove outer leaves if they don’t look fresh, then cut in half. Set aside.
Cut bacon strips into 1-inch pieces and place them on a baking sheet that has sides. Add onions. Roast bacon and onion in the oven for 15 minutes.
Add the Brussel sprouts & garlic to the sheet pan. Try to place the sprouts cut side down if possible. Place sheet pan back into oven and roast for another 30 minutes or until bacon is done and Brussel sprouts & onions are caramelized.
Top with Parmigiano Reggiano if desired.