Maple Bacon Brussels Sprouts With Cipollini Onions

Maple flavored bacon and sweet roasted Cipollini onions take crispy pan fried Brussels sprouts to a whole new level of greatness!

Trending on almost every menu here in the south are appetizers of flash fried or roasted Brussels sprouts, and they’re MIGHTY POPULAR! 


Maple bacon Brussels sprouts Cipollini onions Butter Sugar Olive oi Salt Black pepper Parmesan cheese

Preheat oven to 425°F.

Line two baking sheets with a layer of the heavy gauge aluminum.

Bring a large pot of water to a boil.

Use a sharp knife to cut the root tip off each Cipollini onion. Add the onions to the boiling water and allow to boil for 2 to 3 minutes.

Handle each cooled onion by its stem. Squeeze the papery peel, pushing up against the onion as you work.

Repeat until all of the onions are peeled. Discard the ice bath and wipe the bowl dry. Add the onions.


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