4 slices bacon, 1/2 cup white onions, sliced, 1 pound fresh Brussel sprouts, white truffle oil, granulated garlic, sea salt, and white pepper to taste.

Preheat the oven ro 400 degrees. Get out a heavy skillet, and add the bacon fry until crispy. Remove bacon and set aside. When cool, crumble and set aside.  Add the onion slices to the skillet, fry until the edges curl and brown.  Remove and set aside. Wash the sprouts in cold water; trim off the stem ends and any loose leaves.  Get out a bowl, add the sprouts, 1 tablespoon of salt, and enough water to cover the sprouts.  Soak the sprouts in the salted water for 10-12 minutes. Drain, dry them off with paper towels, cut in half lengthwise, set aside. Get out a cookie sheet add the sprouts, drizzle the bacon drippings and toss to ensure the oil is on all the sprouts. The size of the sprouts will determine how long and crispy they get. I usually roast them for 35-40 minutes. They come out tender inside and crispy on the outside. When they come out of the oven lightly sprinkle with granulated garlic, granulated onions, sea salt and trufffe oil.


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