- 3slices bacon, cut crosswise into 1/4-inch-wide strips
- 1/2medium onion, coarsely chopped
- 3cloves garlic, minced
- 1tablespoon olive oil
- 2pounds Brussels sprouts, bottoms trimmed and halved lengthwise
- Salt and freshly ground pepper
Preheat the oven to 400.
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 to the 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.
Reprinted with permission from Simply Fresh, Casual Dining at Home by Jeff Morgan. © Andrews McMeel Publishing, LLC 2011
Relish Cooking Show Chef Chris Koetke talks Brussels sprouts.