Brussels Sprouts with Bacon & Caramelized Onions

“I actually enjoy the side dishes more than the turkey! Helpful hint for this recipe is: pop the sprouts into the oven while you’re frying the onions. That way everything is cooking simultaneously and you don’t have a long wait. This recipe will be done in about a half hour.” Chef Kim

• 2 lbs Brussels sprouts; trimmed and halved lengthwise

• ½ lb sweet onion (Vidalia is best)

• ½ lb sliced bacon; cut into ½” pieces

• 2 TB olive oil for drizzling

• 2 garlic cloves; minced

• Salt and freshly ground pepper

• Zest of 1 lemon

• 2 tsp balsamic vinegar

• Parmesan cheese; grated for topping

Directions

1.    Line a baking sheet with parchment paper

2.    Preheat oven to 425 degrees F

3.    Peel and cut the onions in half and then into very thin slices

4.    In a frying pan, cook the bacon over medium heat until crisp and the fat is rendered

5.    Using a slotted spoon, transfer the cooked bacon to a plate covered with a paper towel to drain

6.    In the same pan, add the butter, 1 TB olive oil and the onions; reduce the heat to low

7.    Cook uncovered stirring occasionally until the onions are golden brown

8.    Remove from the heat

9.    Place the Brussels sprouts on the baking sheet in a single layer

10. Drizzle with olive oil; add the salt, pepper, minced garlic and lemon zest

11. Roast until the sprouts are tender and the edges are golden brown; about 20-25 minutes

12. Remove from the oven and combine with the onion and bacon mixture in the pan

13. Add the balsamic vinegar

14. Cook over medium heat until the flavors are blended; turning to mix well (about 4 minutes)

15. Turn off the heat; sprinkle with grated parmesan cheese

16. Serve

 Yields 6-8 servings

Recipe Courtesy of Kim Bradbury