Roasted Brussels Sprouts with Bacon

Recipe from Simply Fresh by Jeff Morgan (Andrews McMeel Publishing, 2011)

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Serves 4

• 3 slices bacon, cut crosswise into
• 1/4-inch-wide strips
• 1/2 medium onion, coarsely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 pounds Brussels sprouts, bottoms trimmed and halved lengthwise
• Salt and freshly ground black pepper

Preheat the oven to 400°F.

In a large ovenproof skillet, cook the bacon over medium-high heat, stirring occasionally to prevent burning, for 2 to 3 minutes, until it begins to crisp. Decrease the heat to medium, add the onion, and sauté for about 3 minutes, or until translucent. Add the garlic and sauté, stirring occasionally, for about 30 seconds, or until fragrant.

Add the olive oil and Brussels sprouts and stir gently to coat the sprouts with the oil. Season with salt and pepper. (Go easy on the salt; the bacon will already have added saltiness. You can adjust the seasoning after the Brussels sprouts have cooked.) Place the pan in the oven and bake for about 25 minutes, or until the sprouts are golden brown and can be easily pierced with a fork.

Transfer to a serving bowl and serve right away.

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