Black Forest Brussels Sprouts |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Rachael Ray Ingredients:
3 lbs brussels sprouts, trimmed and halved lengthwise |
12 ounces thick-cut bacon, cut into 1-inch pieces |
3 tablespoons extra virgin olive oil |
2 onions, halved lengthwise and thinly sliced (about 1 pound) |
salt and pepper |
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.
3. 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.
4. 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.
5. 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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