It seems either you are a brussel sprouts person or you're not. While they're not my favorite vegetable I've always liked them, especially when they're drenched in butter. But this is better! Even if you don't like brussel sprouts...you may like this one! I found the recipe in Every Day With Rachael Ray magazine. It's easy and the results are awesome! This is the second time I've made them and I think it's a keeper! Here's the recipe...
- 3 pounds brussel sprouts, trimmed and halved lengthwise
- 12 ounces thick-cut bacon, cut into one inch pieces
- 3 tablespoons EVOO*
- 2 onions (about 1 pound), halved lengthwise and thinly sliced
- Salt and pepper
In a large pot of boiling, salted water, cook the brussel sprouts for 5 minutes. Drain and rinse with cold water.
In a large skillet, cook the bacon over medium heat, stirring until crisp, 8-10 minutes; drain, reserving the bacon fat. Add 2 tablespoons EVOO to the skillet, then stir in the onions and cook over medium heat, stirring, until browned, 8-10 minutes. Transfer to a bowl.
Add 2 tablespoons of the reserved bacon fat and the remaining 1 tablespoon EVOO to the skillet and increase the heat to high. Add the brussels sprouts and cook, tossing until beginning to brown, about 5 minutes.
Remove from heat and stir in the onions and half the bacon; season with salt and pepper. Top with the remaining bacon.
*EVOO=extra virgin olive oil