Brussels Sprouts with Bacon and Garlic

Made this for a second time this past weekend, and it's been a hit both times!
Modified from Clean Food Crush.


PAN ROASTED

Ingredients:
-6 slices of bacon (they say to use nitrate free, but I just used HEB turkey bacon)
-1/2 small red onion, thin slices
-2 lbs Brussels sprouts, trimmed and halved (get 2 bags)
-6 garlic cloves, minced (cuisinart-ed)
-Sea salt and pepper to taste

Directions:
1. Olive oil in non-stick skillet
2. Stir in bacon, onion, and Brussels sprouts
3. Sauté 4-5 minutes, stirring constantly (longer for me, taste one to see if done)
4. Add garlic, sauté, stirring for another 4-5 minutes until garlic is toasty
5. Sprinkle with sea salt and pepper - did this with step 2

Notes:
-I didn't cook the bacon before adding with Brussels sprouts and onions.  It didn't get crispy, but was thinking that the juices/fat would flavor the Brussels sprouts.  Maybe next time, would cook the bacon whole first until crispy, then cut and add with Brussels sprouts
-1 bag of Brussels sprouts isn't enough and 2 is too much.  Probably left out a handful of cut Brussels sprouts because didn't fit in the skillet.  Might have fit later as they shrink down.
-Next time, try adding garlic along with everything else as it didn't really get "toasty."

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OVEN ROASTED

Best way so far
Cooked for 6 servings = two 1 lb bags

Ingredients:
-bacon (use nitrate-free turkey bacon), 2-3 slices per serving, cut into pieces
-2 lbs Brussels sprouts, trimmed and halved
-garlic, 5-6 cloves cuisinarted
-Garlic powder
-Onion powder
-Sea salt and pepper to taste
-Olive oil

Directions:
1. Wash brussels sprouts, trim and half. Leave on towel to completely dry.
2. Heat oven to 425 F
3. Toss Brussels sprouts with olive oil, garlic, garlic powder, onion powder, salt, pepper
3. Spread onto pan - used nonstick one with olive oil and no foil
4. Spread chopped bacon on top - remove fat if there
5. Cook in oven for about 25 min

Added balsamic glaze the first time.
On reheat the 2nd night, I added some Parmesan cheese and Italian cheese on top. Heated in oven again at 250 F, then broiled for 2 min, maybe a little less would have been better.

NEXT TIME:

Reportedly, per NYT Cooking's method, mix Worcestershire sauce with lemon juice and garlic while Brussels sprouts are roasting in 450 degree oven.  After they've finished cooking, pour the sauce while it's still hot. ---haven't tried yet!

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AIR FRYER

Made in the air fryer, which was maybe a little faster than the oven.
Also 2 bags was too much for one.  Eric pre-cut, so I have half the rest uncooked and cut in the fridge.

-4-5 slices of bacon (used 3 slices accidentally, used HEB version this time), cut into pieces
-2 lbs Brussels sprouts, trimmed and halved
-garlic powder
-onion powder
-sea salt and pepper to taste
-olive oil
-after cooked, also added zest and juice from 1 lemon - Eric not sure about lemon
-after cooked, also added grated pecorino cheese

Directions:
1. Airfy for 7 min on 350 F (shake afterwards) - went up to 10 min on 370 F

2. Airfry for another 5 min on 400 F (would do 7 min next time) - went up to 7 min

*Sides

*American