|One of my favorite vegetable sides. I'm not kidding!|
1lb brussel sprouts, washed, trimmed, and cut into quarters
1/2 onion, diced
6 slices bacon, nitrate and preservative free
3tbs extra virgin olive oil
1tbs minced garlic
freshly ground sea salt
freshly ground pepper
1tbs fresh lemon juice
1. In a large skillet, cook bacon slices over medium heat until cooked and crisp, turning halfway through. Remove and place on a paper-towel lined plate. Crumble when cool.
2. Throw out all but about 1 or 2tbs bacon grease. Cook onion and garlic until slightly wilted over medium heat, stirring frequently.
3. Place brussel sprouts in a large bowl. Pour in bacon grease cooked garlic and onion. Toss with olive oil, thyme, salt and pepper.
4. Preheat your oven to 425-degrees. Spread the brussel sprouts evenly over a foil-lined baking sheet for easy cleanup. Roast until sprouts are tender and deep brown on the edges, about 35-45 minutes, rotating pan half way through. Take out of the oven and toss with a hint of lemon juice and crumbled bacon. Serve warm.