Sauteed Brussels Sprouts with Bacon & Onions

Fresh herbs, onion and bacon pair beautifully with Brussels sprouts. This vegetable loves the cool weather of fall and early winter. If you can find them still attached to the stalk, don't be imtimidated - buy them, as they're likely more fresh. All you need to do is slice off each sprout with a paring knife.

Photo by Maria I.

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

5

servings

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

5

servings

Ingredients

  • 1 1/4

    lbs Brussels sprouts, trimmed

  • 2

    slices bacon, cut into 1' pieces

  • 1/2

    TBS extra-virgin olive oil

  • 1/2

    large onion, diced

  • 2

    sprigs thyme or savory, plus 1 tsp leaves, divided

  • 1/2

    tsp salt

  • Freshly ground pepper to taste

  • 1

    tsp lemon juice

Directions

1) Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 - 5 mins. Drain. 2) Meanwhile, cook bacon in a large skillet over med heat, stirring, until brown but not crisp, 3 - 6 mins. Remove with a slotted spoon to drain on a paper towl. Pour out all but about 1/2 TBS bacon fat from the pan. 3) Add oil to the pan and heat over med heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 mins. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to med-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 mins. 4) Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice and toss.

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