Roasted Brussels Sprouts with Bacon and Caramelized Red Onion

Ingredients

• 1 lb. brussels sprouts, cut in half lengthwise, ends trimmed, yellowed leaves removed
• 3 tbsp. extra virgin olive oil
• 1 small red onion, sliced thickly
• 2 tbsp. balsamic vinegar
• 3 slices thick cut bacon, diced
• 3/4 tsp. kosher salt
• 1/2 tsp. fresh ground pepper

Instructions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Cut off the brown ends of the brussels sprouts and remove any yellow outer leaves. Cut brussels sprouts in half lengthwise. Dice bacon slices.

3. Combine brussels sprouts, 2 tbsp. olive oil, salt, and pepper in a large mixing bowl or large resealable plastic bag, mixing in the bowl or shaking the sealed bag to evenly coat.
4. Spread brussel sprouts in an even layer inside a baking pan and sprinkle the diced bacon all over. Place in center rack of oven.

5. While Brussels sprouts are baking, slice red onion into thick cuts.
6. Heat 1 tbsp. olive oil in a skillet on medium-high heat. Add sliced red onion and cook for 5 minutes, stirring constantly.
7. Add balsamic vinegar to red onions and continue to stir for another 5 minutes until onions begin to caramelize. Remove from heat.

8. Remove brussel sprouts from oven to add caramelized red onions, stirring to combine all ingredients and turning brussels sprouts for even cooking.
9. Return baking pan to the oven and continue to bake for 25-35 minutes, stirring contents or shaking the pan every 5-10 minutes to brown the sprouts evenly. Brussels sprouts should dark brown, almost black, when done.
10. Serve immediately to keep everything nice and crispy, topping with additional kosher salt if you like things nice and salty or drizzled with additional balsamic vinegar if that's your jam.

Notes