On 11/1/2018 6:12 PM, Wayne Boatwright wrote:
> Roasted Brussels sprouts w/onion and bacon
> ---------------------------------------------
> 1 lb. Brussels sprouts
> 1 teaspoon olive oil
> 1/2 teasoon sea salt
> 1/4 teaspoon cayenne pepper
> 1/4 teaspoon granulated garlic
> 1 medium red onion, diced
> 6 slices bccon, cut into 1-inch pieces
> pine nuts (optional)
> Balsamic vinegar (optional)
>
> Preheat oven to 400° F.
>
> Prep Brussels sprouts by removing outer leaves trimming off the root
> end, and cutting in half through the root end.
>
> Toss sprouts with olive oil, salt, cayeen pepper, and granulated
> garlic.
>
> Combine seasoned sprouts with onion and bacon. Spread evenly in
> single layer on shallow lightly greased baking sheet.
>
> Roast at 400° F. for 40 minutes, or until everything is lightly
> browned with crispy edges.
>
> Sprinkle with pine nuts, as desired.
>
> Lightly sprinkle with Balsamic vinegar, as desired.
>
> Serve warm.
>
> ENJOY!
>
I love brussels sprouts. Thanks for the method!

Jill

On Fri, 2 Nov 2018 13:38:12 -0400, jmcquown >
wrote:

>On 11/1/2018 6:12 PM, Wayne Boatwright wrote:
>> Roasted Brussels sprouts w/onion and bacon
>> ---------------------------------------------
>> 1 lb. Brussels sprouts
>> 1 teaspoon olive oil
>> 1/2 teasoon sea salt
>> 1/4 teaspoon cayenne pepper
>> 1/4 teaspoon granulated garlic
>> 1 medium red onion, diced
>> 6 slices bccon, cut into 1-inch pieces
>> pine nuts (optional)
>> Balsamic vinegar (optional)
>>
>> Preheat oven to 400° F.
>>
>> Prep Brussels sprouts by removing outer leaves trimming off the root
>> end, and cutting in half through the root end.
>>
>> Toss sprouts with olive oil, salt, cayeen pepper, and granulated
>> garlic.
>>
>> Combine seasoned sprouts with onion and bacon. Spread evenly in
>> single layer on shallow lightly greased baking sheet.
>>
>> Roast at 400° F. for 40 minutes, or until everything is lightly
>> browned with crispy edges.
>>
>> Sprinkle with pine nuts, as desired.
>>
>> Lightly sprinkle with Balsamic vinegar, as desired.
>>
>> Serve warm.
>>
>> ENJOY!
>>
>I love brussels sprouts. Thanks for the method!

I'm thinking these sprouts would go well on the other end of the sheet
pan from the roasted cauliflower I make every couple of weeks.

Doris