Bacon Brussels Sprouts

3 slices bacon, cut crosswise into thin strips

1  lb. frozen Brussels sprouts, halved lengthwise

1  med. onion sliced thin 

2  tsp. thyme leaves

salt to taste

Preheat oven to 400 degrees.  In a 12-inch cast-iron or other heavy oven-going skillet, cook and stir bacon over medium heat until bacon is browned and crisp. Use a slotted spoon to remove bacon to paper towels to drain. Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat with drippings. Crush bacon and stir into sprouts.  Transfer skillet to oven and roast, uncovered, for 20 to 25 minutes or until just tender and browned, stirring once.  Transfer to a serving dish and sprinkle with reserved bacon.

Comment:  I have found my favorite way to cook Brussels Sprouts!  The taste of the bacon, onions and Brussels Sprouts are one of the best blends ever.  Of course I did chance the original recipe just a little.  I increased the bacon from 2 slices to 3 and cut down the Brussels Sprouts from 2 lbs. to 1 lb.  I eliminated the red pepper flakes and used white onions instead of red only because I didn't have red on hand.  This is a must try of you like Brussels Sprouts even just a little bit.

Roasted Brussels Sprouts

1 lb. Brussels sprouts, fresh or frozen (thawed)
2 Tbsp. olive oil
1/4 cup Romano cheese
salt & pepper to taste

Preheat oven to 400 degrees.  In a bowl toss all ingredients.  Pour into a baking dish big enough to have a loose single layer.  Bake 30 - 35 minutes stirring frequently until tender.

Comment:  The original recipe did not include the cheese.  That was my idea.  You can also use Parmesan cheese instead of the Romano.  You might even want to try this with broccoli instead of the Brussels sprouts.