Roasted Brussels Sprouts, Bacon, and Onions
Serves 6

I roast bacon along with Brussels sprouts and onions in this super easy and incredibly addictive side dish. The bacon renders in the oven, infusing the sprouts and the onions with its smoky sweetness. Throw it all in a baking dish and into the oven for an hour. It's great alongside anything porky - pork roast, chops, tenderloin, braised shoulder . . . you get it. Get to it.

1 tablespoon olive oil

2 pints Brussels sprouts, ends trimmed, gnarly outer leaves removed

4 to 6 slices of thick-cut smoked bacon (depending on your love of smoked pork), sliced in half lengthwise and then cut crosswise into 1-inch thick pieces

2 medium red onions, peeled, halved, and each half quartered

Kosher salt

Heat the oven to 400°F. Place everything into a baking dish and toss to coat. Roast for 20 minutes, stir, and reduce the oven temperature to 375°F. Continue roasting for 30 to 40 minutes, stirring a few times throughout, until the onions are slightly singed at the tips and meltingly tender, and the Brussels sprouts are bronzed. Serve hot or at room temperature.