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Gathered
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Instant-read thermometer — essential for any technique requiring precise temperature control
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Ventilated onion container — keeps cut onion fresh, contains smell
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Instant-read thermometer — essential for any technique requiring precise temperature control
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Ventilated onion container — keeps cut onion fresh, contains smell
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Preheat the oven to 400 degrees F and cover a baking sheet with aluminum foil. Toss the Brussels sprouts with olive oil, salt and pepper and coat well. Arrange on the cookie sheet in a single layer and bake in the preheated oven for 15 minutes. At that point, pull the baking sheet from the oven and add the onion to the baking sheet, toss everything together and bake for another 10 minutes. Finally, sprinkle the brown sugar and bacon bits over everything, mix in to coat evenly and bake for a final 10 minutes, or until everything is nice and caramelized. Remove from the oven and serve immediately...they're best when they're hot!