This recipe…not exactly new and exciting. Everybody and their brother has been making brussels sprouts with bacon for years now. Always up-to-the-minute, that’s me. 
I’m not a huge fan of brussels sprouts; that’s my only excuse for not having made this sooner. Now that I have made it, it will definitely be put into rotation. The sprouts are slowly sauteed with bacon and onion until they’re caramelized all over and tender-crisp. I’ve only ever had boiled brussels sprouts before, and let me just say that this method kicks the living crap out of boiling the sprouts. As in bitch-slaps it and sends it back to wherever it came from. That good, people. Seriously. 
And, of course, the true test came from the Mr. He ate the sprouts. And liked them. He is of the opinion that they would be better in a cream sauce, but still. Progress. 
If you are a sprout-hater, go ahead and give this a try. It might just change your mind. 
Brussels Sprouts with Bacon and Onion
Adapted slightly from a recipe by Tom Colicchio – available here

4 strips bacon, cut into small chunks
1 lb. fresh brussels sprouts, trimmed and halved
1 small onion or shallot, thinly sliced
Salt, pepper
Heat a medium sized frying pan over medium high heat. Add the bacon. 
When the bacon starts to render out its fat, add a handful of the sprouts. Add the sprouts slowly, a handful at a time, to prevent them from lowering the temperature of the pan and steaming instead of sauteing. 
When all the sprouts have been added, add the onion. Season lightly with salt and pepper. 
Adjust heat to medium and cook, stirring often, until deeply caramelized and crisp-tender, 15 to 20 minutes.