Roasted Brussels Sprouts

I grew up thinking I hated brussels sprouts, which I think I said only because my dad really really liked them.  Also, I was a total idiot, because he would often cook them with bacon, which is obviously the best way to eat them.  Anyway, I make these a lot in the fall, because everyone likes them, and they’re pretty good leftover, surprisingly.  You CAN leave out the bacon fat if you want.

Roasted Brussels Sprouts

2 bags or 1 branch of brussels sprouts (this is maybe 30 or so sprouts), the ends cut off and first few outside leaves discarded, and halved lengthwise

1 big sweet onion, diced

4 or 5 cloves of garlic, chopped into 2 or 3 pieces each

1/4 cup olive oil

1/4 cup balsamic vinegar

1 tbsp bacon fat

salt and pepper

Pre-heat the oven to 350 degrees.  Put all ingredients into a 9 x 13 baking dish and toss.  Roast for 45 minutes or so, until they look like this:

if you don't want to eat these, well, i probably don't like you.

- Cat

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