Brussels Sprouts have a bad rap… Stinky, weird texture, gross. All of these things can be true if you boil them whole.
I’ve got a great recipe to share than turns our poor, stinky, vilified veggie into a tasty side dish! I made these for Thanksgiving and they were a HIT!
Brussels Sprouts with Caramelized Onions and Bacon
- 2 1/2 lbs yellow or white onions, thinly sliced
- 4T. Butter
- 1/4 c water or white wine
- 2 lbs cleaned and chopped Brussels Sprouts
- 1 lb bacon, cooked, drained, and chopped
- Salt and Pepper as needed
- 1/4 C shaved parmesan cheese (optional)
Cook the bacon- I bake mine at 350 degrees for 10-15 minutes. Then I drain it on paper towels. Once it has cooled, I take my super sharp knife and chop it up.
Caramelize the onions. Cook onions in butter on low for several hours, stirring occasionally. Scrape the yummy brown bits off the bottom of the pan, adding water or wine to help loosen the brown bits.
Once the onions turn a lovely brown (about 3-4 hours on low), add in the cooked chopped bacon and combine.
Add in the chopped Brussels Sprouts and cook on medium for about 10-15 minutes. Season with Salt and pepper as needed. Pour into a serving dish and top with cheese.
We had this for Thanksgiving, but it also is great any time. If you end up with leftovers, it’s also great on a homemade pizza crust, topped with some extra mozzarella and parm baked at 450 for about 10-15 minutes.