- 1 ½ pounds Brussels sprouts cut in half (frozen is fine, if fresh ones aren’t available)
- 2-3 tablespoons extra virgin olive oil
- 3 slices of bacon finely chopped
- 1 medium-to-large red onion peeled and sliced
- Salt and freshly ground black pepper
- 1 tablespoon good quality balsamic vinegar
Fresh Brussels sprouts are in season late summer to early fall. If you are using frozen ones, make sure they are thawed first. Oven roasting will crisp them up.
Preheat oven to 400 degrees. Toss Brussels sprouts, sliced onion, bacon, extra virgin olive oil, salt and pepper in a large bowl. Lay flat and evenly spread out on a baking sheet. Roast for about 25 to 30 minutes, or until tender and medium golden brown on the edges (and the bacon is cooked). Give the pan a shake or flip sprouts with a spatula halfway through roasting. Place in a serving dish and drizzle balsamic vinegar over the top. Give sprouts a final toss just before serving.