Matt's Pan Roasted Brussels Sprouts with Bacon and Red Onion
4 to 6 servings
4 strips bacon
2 tablespoons butter
1 lb Brussels sprouts, halved
1 medium red onion sliced
Salt and pepper to taste
Cut bacon into bite sized pieces and cook in a large skillet over medium-high heat until crispy, remove and drain on paper towels
Drain excess bacon fat, reserving 2 tablespoons, melt butter with bacon fat over high heat. Add onions and Brussels sprouts. Cook, stirring occasionally until sprouts are golden brown, 8-10 minutes. Return bacon to pan and toss, season with salt and pepper.