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Black Forest Brussels Sprouts

Sang An enlarge

By: Diana Sturgis
From: On Hand

Add ingredients to your Every Day essentials (rachaelraymag.com/kitchen) and you've got a holiday recipe on your side.

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Key:
Looking for healthy options? Try these recipes.Good for You
Our veggie-friendly dishes have no meat or fish.Veg Out
  • 8 Servings
  • Prep 15 min
  • Cook 30 min

Ingredients:

  • 3 pounds brussels sprouts, trimmed and halved lengthwise
  • 12 ounces thick-cut bacon, cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 2 onions (about 1 pound), halved lengthwise and thinly sliced
  • Salt and pepper

Spice it up
Season with whole caraway seeds.

Directions:

  1. In a large pot of boiling, salted water, cook the brussels sprouts for 5 minutes. Drain and rinse with cold water.

  2. In a large skillet, cook the bacon over medium heat, stirring, until crisp, 8 to 10 minutes; drain, reserving the bacon fat. Add 2 tablespoons olive oil to the skillet, then stir in the onions and cook over medium heat, stirring, until browned, 8 to 10 minutes. Transfer to a bowl.

  3. Add 2 tablespoons of the reserved bacon fat and the remaining 1 tablespoon olive oil to the skillet and increase the heat to high. Add the brussels sprouts and cook, tossing, until beginning to brown, about 5 minutes. Remove from the heat and stir in the onions and half the bacon; season with salt and pepper. Top with the remaining bacon.

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