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Roasted Brussels Sprouts With Pecans
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| 12 ounces | thickly sliced lean bacon, cut crosswise into thin strips |
| 1 | Spanish onion, thinly sliced |
| 8 | garlic cloves, halved lengthwise |
| 2 pounds | Brussels sprouts, trimmed and halved |
| Coarse salt | |
| freshly ground black pepper |
Directions
Heat oven to 400° F.
In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
Reduce the bacon grease heat to moderate and cook the onion, brussels sprouts and garlic to the pan, stirring, until softened, 3 to 4 minutes.
Transfer the the softened vegetables to a baking pan, then turn the brussels sprouts cut-side down. Season with salt and pepper to taste. Roast until golden and tender, 20 to 25 minutes.
Remove from Oven and toss in bacon. Serve warm.
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