Caramelized sweet and smokey goodness you will want to make over and over again...
If you've read my first novel, you might remember that the chef paired his main dish with a side of Brussels sprouts, which Ryan refused to eat.
If Ryan were real (and, oh, how we wish he were), this is the dish that would forever change his mind about Brussels sprouts!
This recipe is gluten & grain free, soy free, corn free, and dairy free
Caramelized Bacon and Brussels
Prep: 10 min Cook: 20 - 25 min Total: 35 min
Servings: 6 to 8
1 lb Brussels sprouts, ends removed and sliced in half
1/2 medium onion, diced
I head garlic, cloves separated and peeled (yes, a whole head. You won't be sorry)
2 Tbsp good quality olive oil
2 Tbsp raw, unfiltered honey (local is always best)
All natural sea salt and organic black pepper to taste
6 strips naturally cured, pasture raised bacon, chopped
Preheat oven to roast at 425.
Prepare large sheet pan with a sheet of parchment paper
Spread Brussels sprouts, onions and garlic cloves in an even layer across sheet pan.
Drizzle with olive oil (you can measure, I usually eyeball it)
Drizzle with honey (ditto)
Use a spatula to spread the oil and honey throughout the goodies
Sprinkle with salt and pepper to taste
Spread the bacon pieces evenly across the top (this is key to getting crispy bacon, tasty drippings and excellent caramelization)
Do not stir!
Check oven at 20 minutes. If bacon looks crisp, and onions and Brussels are browning, then it's done!
PS - Don't be afraid to the eat the whole cloves of garlic. They will melt in your mouth like heaven on the Italian Riviera...
PPS - Tip: Check out Martha Stewart's method for quickly peeling a whole head of garlic here.