In addition to a healthy crop of weeds that grew exponentially` during a cold snap, I also found enough Brussels sprouts to put up a few pints in the freezer and roast some for dinner.
This time I decided to forego the packaged dry dressing mix and spice the sprouts up myself using garlic powder, onions, bacon, salt, pepper, and balsamic vinegar.
Cut Brussels sprouts in half lengthwise and slice onion
Place Brussels sprouts halves and onions in a gallon zip-lock bag
Add olive oil and shake bag to coat
Add salt, pepper, and garlic powder; shake to coat
Add bacon and balsamic vinegar, seal bag, and place in refrigerator to marinate for at least 2 hours, turning bag over at least once **
Preheat oven to 400 °F
Line a large cookie sheet with nonstick foil
Empty Brussels sprouts onto one end of cookie sheet
Combine onion soup mix and bread crumbs on a paper plate or flat dish
Dip pork chops in beaten egg and coat with soup/crumb mixture
Place in center of cookie sheet
Place tater tots or other starch of choice on other end of cookie sheet
Bake for 25-30 minutes or until pork is cooked through and sprouts are tender.