Roasted Brussels Sprouts with Balsamic Vinegar and Bacon
1.5lbsbrussels sprouts, quartered
7piecesthick cut bacon, cut into 3rds
1large onion, sliced
Preheat oven to 450 degrees.
Slice the onion, quarter the brussels sprouts, and place into a greased roasting pan. Cut each piece of bacon into 3rds and lay over the top of the brussels spouts and onions. Try and cover as much of the brussels sprouts as you can.
Roast for 10 minutes and then toss with garlic powder, salt and sprinkle with a tablespoons of balsamic vinegar.
Continue roasting for 10 minutes and tossing with a tablespoons of balsamic vinegar until caramelized and crispy. About 40-50 minutes.
The fresher the brussels sprouts the better. Older brussels sprouts will turn out soggy.
Eat the little leaves as they become crispy so that they don't burn.
Other ideas are to eliminate the balsamic vinegar, or toss them in grated parmesan at the end.