Brussels Sprouts and Pearl Onions with Bacon

[image: mess of brussels sprouts, pearl onions, and bacon]
[image: mess of brussels sprouts, pearl onions, and bacon]

This was a “find a use for the leftovers” dish. I went digging around in the freezer and found a partially used bag of pearl onions. In the fridge there were two pieces of bacon and half a bag of Brussels sprouts. The results were delicious!

Today’s experiment was more successful than yesterday’s. I made a pea pesto with two half-bags of frozen peas. I’ll eat it, but I’m not going to post the recipe. It turned out way too sweet. I’m not quite sure how to cut it yet. Might throw in a chili pepper or two.

8 oz. brussels sprouts
8 oz. frozen pearl onions (thawed)
2 slices bacon
2 cloves of garlic
salt and pepper

Trim and halve the brussels sprouts. Trim and squeeze out the pearl onions, halving them if they’re large (mine weren’t). Slice the bacon into 1/2-inch pieces. Slice the garlic thinly.

Heat oven to 450.

In an oven safe dish (I used a cast iron skillet), arrange the sprouts cut side down. If you’ve halved the onions, put them cut side down as well, otherwise just scatter them. Sprinkle the garlic pieces on top. Lay the bacon pieces on top evenly.

[image: uncooked mess of brussels sprouts, pearl onions, and bacon]
[image: uncooked mess of brussels sprouts, pearl onions, and bacon]

Like that, more or less. Roast for 20–25 minutes until things are well browned and gorgeous. I didn’t stir the mess until it came out of the oven—top photo, right before I crammed it all in my mouth.

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