Brussel Sproats and Bacon, Baked

INGREDIENTS

2    tablespoons olive oil

1    large white onion, chopped

5    strips bacon

1 ½   pounds large sized Brussel sprouts

1    tablespoon dried sage

METHOD

Preheat the oven to 400 F. Heat the olive oil in a large skillet over medium heat and add the onions. Cook the onions until they are tender and translucent, 8 to 10 minutes. Remove to a medium bowl.

Cook the bacon until crisp, turning occasionally.  Remove to drain and cool on paper towels, then chop into small bits and add to the onions in the medium bowl. Remove the skillet from the heat.

Slice the Brussel sprouts lengthwise into ¼ inch slices and toss in the skillet with the bacon fat and olive oil. Place into a oven-proof baking dish in a single layer and sprinkle with the sage. Place into the center of the oven and bake for 12 to 15 minutes until softened and just slightly browned. Remove from the oven, toss with the bacon and onions and serve.

Adapted from a recipe in Eating Well  magazine