Hearty Brussels sprouts pair nicely with salty bacon and onions in this quick Thanksgiving side dish for two.
For a twist on this recipe, try swapping pancetta for the bacon.
If you want to have leftovers, this recipe is easily doubled.
Toss Brussels sprouts with 2 teaspoons oil and salt.
Spread on a small baking sheet or roasting pan.
Roast, stirring once, until browned and tender, about 12 minutes.
Transfer to a medium bowl.
Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat.
Add bacon (or pancetta); cook, stirring, until crispy, about 5 minutes.
Remove with a slotted spoon to a plate.
Add onion; cook, stirring, until golden, 6 to 8 minutes.
Using a slotted spoon, transfer to the bowl with the Brussels sprouts.
Add sage and the bacon (or pancetta) and toss to combine.
Drizzle with balsamic glaze, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
