Inevitably, some of the leaves come off the sprouts as they roast, and they become delectably charred in the heat of the oven. Don’t discard them; they taste sublime in this dish for roasted Brussels sprouts with bacon.
1 pound Brussels sprouts
1 medium onion, halved and thickly sliced
1 tablespoon olive oil
3 slices bacon, cut into 1-inch-long pieces
salt and pepper, to taste
Preheat oven to 375 degrees F. Remove any wilted outer leaves from the sprouts. If the sprouts are large, cut each in half; if small, leave whole and put two slits into the bottom. In a mixing bowl, toss the sprouts with the sliced onion and oil. Spread in a medium-large, shallow casserole and scatter the bacon over the spouts. Season with salt and pepper to taste, and sprinkle with a teaspoon or two of water. Cover loosely with foil and bake for 15 minutes. Uncover and roast for 25 to 30 minutes, or until tender, stirring every 10 minutes. Transfer to a serving dish.