Straight away we have to get the grammar lesson over with. It is Brussels Sprouts, not Brussel Sprouts. As in, these sprouts came from Brussels, the capital of Belgium. I’m sure you all knew that, but I did not. Now on with the recipe.
I’ll be the first to admit that, if all the health factors would be equal, I would eat all of the bacon and onion jam and leave the brussels sprouts for someone else to endure, I mean enjoy. But alas, all things are not equal and it is certainly better for our bodies to eat the vegetables. So I can think of no better way to eat brussels sprouts than roasted until crisp and then covered in this amazing bacon-y goodness.
If you don’t have an Aldi grocery store near you, then pray one opens soon. There is a lot about this discount store that I don’t particularly love, but their produce selection and prices are simply amazing. Each week I go, it seems they’ve added some new delicacy to their inventory. The latest was brussels sprouts. I had only made them once before trying this recipe and that was Thanksgiving and only because my sister-in-law likes them. The things we do for family.
The idea of brussels sprouts is appealing to me. I look at them and think I would like them, but in reality, I find them very bitter. However, most vegetables can be improved tremendously by roasting them at a high temperature with some sort of yummy, healthy fat – bacon, coconut, grass fed butter – whatever you like. Brussels sprouts are improved with this treatment as well.
If you are already a fan of brussels sprouts, then you’re ahead of the game. Just make this bacon and onion jam and you will be in heaven. And if for some reason you don’t like it, please bring it to me.
Brussels Sprouts with Bacon and Onion Jam
Crispy, roasted sprouts covered in a naturally sweet, bacon jam. The absolute most delicious way to eat a vegetable!
- 2 lbs. fresh brussels sprouts
- 1 large onion
- 1/2 pound bacon
- 1/2 tsp. dijon mustard omit for AIP
- 1 tsp. honey or maple syrup optional
- 1/2-1 tsp. sea salt
- 1/2 tsp. black pepper
Cut bacon into approximately 1/4 inch pieces and fry until crisp. Remove from skillet and place on paper towel lined plate. Set aside.
Prepare a large, rimmed baking sheet by covering with foil or parchment paper.
Leave 2 Tbsp. bacon fat in skillet and pour remaining fat onto prepared baking sheet. If you don't have at least 1 Tbsp. bacon fat for the baking sheet, add some additional from your stash in the fridge or supplement with ghee, grass-fed butter or avocado oil. Or fry a little more bacon to get a little more fat. Then eat the extra bacon. 🙂
Heat skillet with bacon fat over medium high. Cut onion into small dice, add to skillet, sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Stir frequently until onion begins to brown. Reduce heat to low and allow onion to caramelize slowly. See recipe in notes section for tips on how to speed up this process if you don't have time to take it slow.
Once onions are almost caramelized, as in the picture above, clean and trim sprouts by removing the stem end and slicing in half.
Preheat oven to 425 and place baking sheet in oven to heat.
Once oven is hot, add sprouts to pan, cut side down, sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Roast for 10 minutes, or until browned on bottom, but not burned.
Flip each sprout over and roast and additional 8-10 minutes, until browned all over.
Meanwhile, finish the bacon jam by whisking dijon mustard into the onions. Most onions are exceptionally sweet when prepared this way, but if yours are not, then add that touch of honey or maple syrup. Stir in reserved bacon and taste for seasoning. Add salt and or pepper, if desired.
Serve sprouts piping hot from oven, covered with the bacon and onion jam.
My recipe for caramelized onions can be found here. Please don't rush this process. If you google caramelized onions, you will find recipes that say this can be done in anywhere from 10 minutes to several hours. I like them best when I cook them low and slow for about an hour and a half. I know that seems ridiculous, but they really are best that way. You can rush the process a bit if needed and they will still be good.
I like to make a big batch of these caramelized onions, then store them in the refrigerator. They keep well for a couple of weeks, then I can easily add them to other recipes like meatloaf, meatballs, and soups.