Black Forest Brussels Sprouts

I like brussels sprouts. No one else in my family does but I really like them. Over the weekend I bought a huge bag of fresh brussels sprouts at Costco and was going to steam them and add butter and garlic like usual. Lucky for me the November issue of Rachel Ray's magazine arrived in the mailbox. I have to say I loved this recipe. The sprouts lost a little of their bitter flavor and turned a not really sweet but different flavor. I tried my hardest to get others in the family to try them but no takers. They really don't know what they missed out on.

3 pounds brussels sprouts, trimmed and halved lengthwise
12 ounces thick-cut bacon, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil

2 onions (about 1 pound), halved lengthwise and thinly sliced
Salt and pepper

1. In a large pot of boiling, salted water, cook the brussels sprouts for 5 minutes. Drain and rinse with cold water.

2. In a large skillet, cook the bacon over medium heat, stirring, until crisp, 8 to 10 minutes; drain, reserving the bacon fat. Add 2 tablespoons olive oil to the skillet, then stir in the onions and cook over medium heat, stirring, until browned, 8 to 10 minutes. Transfer to a bowl.

3. Add 2 tablespoons of the reserved bacon fat and the remaining 1 tablespoon olive oil to the skillet and increase the heat to high. Add the brussels sprouts and cook, tossing, until beginning to brown, about 5 minutes. Remove from the heat and stir in the onions and half the bacon; season with salt and pepper. Top with the remaining bacon.