Ingredients
- 2 lb Brussels sprouts ends trimmed, halved or quartered
- 4 slices bacon raw, cut into pieces
- 1 yellow onion sliced into long pieces
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic powder
- 2 teaspoons black pepper
- 2 teaspoons salt
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
Stainless Steel Mixing Bowl This is the extra large mixing bowl that I featured as my Kitchen Favorite and is a Kitchen Tool for those who cook for a crowd!
Sharp Chef's Knives My Topfeel knives. Great knives. Good price.
Extra Large Plastic Cutting Boards For when you have a lot of chopping to do.
Half Sheet Baking Pan You can never have too many baking pans.
Method Start Cooking
- Preheat the oven to 400°F.
- Trim the ends off the Brussels sprouts. Cut them in half, or in quarters if they're really big. Small ones can stay whole.
- Slice the onion into long pieces. Cut the raw bacon into pieces — kitchen shears work great for this.
- Put the Brussels sprouts, onion, and bacon in a big bowl and break the bacon up so it isn't in clumps. Add the olive oil, garlic powder, pepper, and salt and toss until everything is coated.
- Spread everything out on a sheet pan.
- Roast for 25 to 35 minutes. The longer they roast, the softer and more caramelized they get; take them out sooner if you like them crunchier.
Nutrition
Video
Notes
To make them ahead, toss everything together the night before, put it in a gallon storage bag, and refrigerate. The next day, spread it on the sheet pan and roast. Instead of the garlic powder, salt, and pepper, you can use a couple of tablespoons of Kinder's The Blend, which is salt, pepper, and garlic, plus a little extra salt. For a crowd of 25, I make a double batch on two sheet pans.
Every oven is different, so start checking at 25 minutes. The longer they roast, the more caramelized they get.
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