If Brussels sprouts are not on your favorite vegetable list, give this recipe a try. It might change your mind. The guanciale, a type of Italian cured bacon, makes all the difference. It has a rich flavor that makes this dish come alive.
Fry the guanciale in a cast iron skillet over low heat. When crisp, remove the guanciale with a slotted spoon. Do not over cook the guanciale. Wipe out the excess fat from the skillet with paper towels and discard.
Add the Brussels sprouts and onion to the cast iron skillet and drizzle with olive oil. Roast in the oven for 12 - 15 minutes until done. Some of the loose leaves may brown, but that's OK. Top with the cooked guanciale and serve.