To make this brilliant side, sous chef Katharine Marsh of New York City's The Breslin Bar and Dining Room blanches then roasts Brussels sprouts before tossing them with sweet caramelized onions, bacon and sage. A finishing touch of lemon juice, olive oil, chile flakes and flaky sea salt deepens the flavors. Bright in color and deep in flavor, the dish is a wonderful addition to a holiday--or even a weeknight--table.

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