Sautéed Brussels Sprouts with Bacon & Onions Recipe
35min | 8 servings | 77 cal
"If you can find Brussels sprouts still attached to the stalk, don't be intimidated—buy them, as they're likely more fresh."
2½ lb Brussels sprouts, trimmed
4 slices bacon, cut into 1-inch pieces
1 tbsp extra-virgin olive oil
1 large onion, diced
4 sprigs thyme or savory and 2 tsp leaves, divided
1 tsp salt
Freshly ground pepper, to taste
2 tsp lemon juice (optional)
Prep: 5min | Cook: 30min | Ready in: 35min
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 to 5 minutes. Drain.
Meanwhile, cook bacon in a large, heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tbsp bacon fat from the pan.
Add olive oil to the pan, and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice and toss.
Prepare through step 1 and rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with steps 2 and 3 about 15 to 20 minutes before serving.