Skillet Brussels Sprouts Bacon and Onions

Bring a small pot of water to a boil. Add pearl onions and cook for 1–2 minutes. Remove onions and shock in a bowl of ice water to stop cooking. When cool enough to handle, trim the bottom of the onions with a sharp knife. Hold onion between 2 fingers, and squeeze from the top—onion will slide out easily. Toss skins.

In a large skillet, cook bacon over medium heat. When finished, remove bacon and drain on paper towels. Cut into small dice.

If needed, add a little bit of oil to skillet. Add pearl onions and a dash of salt. Cover, and cook over medium-low heat for about 15 minutes to allow onions to caramelize. Toss occasionally.

Meanwhile, trim the bottom end of Brussels sprouts. Cut in half lengthwise. Lay Brussels sprouts face-down in skillet. Add salt, pepper, garlic powder and onion powder. Turn heat to medium, and cook for about 8 minutes. Turn Brussels sprouts over, and cook for about 6 minutes.

Add bacon to skillet, and toss to combine well.