Brussels Spouts with Onion Bacon Garlic Infused Olive Oil


-1/2 Pound Thickly Sliced Lean Bacon, Cut Into Thin Strips

-4 Tablespoons Look Out Here I Come garlic olive oil

-1 Sweet Onion, Peeled & Diced

-Coarse Sea Salt & Freshly Ground Pepper

-4 Pounds Brussels Sprouts, Stem End Trimmed


  1. In a large skillet, cook the bacon over moderately high heat until browned, about 8 minutes.
  2. Add the onion, reduce the heat to moderate and cook, stirring, until softened, about 5 minutes, then remove to a plate.
  3. In a large pot of boiling salted water, blanch the Brussels sprouts until barely tender, about 3 minutes.

Drain the sprouts, then slice in half.

  1. Heat the Look Out Here I Come garlic olive oil in the skillet, and cook the sprouts cut side down over medium heat until golden brown, about 4 minutes.

Shake the pan, and add the bacon and onions mixture, stirring well. Cook for another 2 to 3 minutes to lightly brown the rest of the sprouts.

  1. Season with salt and pepper, then place in large bowl and serve immediately.