Sautéed Brussels Sprouts with Bacon & Onions

Article Written by Dixie
© Meredith Corporation. All rights reserved. Used with permission.
  • 35 min
  • 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.”

  • Ingredients
    • 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)
  • Directions
    • Prep
      5 min
    • Cook
      30 min
    • Ready in
      35 min
    Step 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 to 5 minutes. Drain.
    Step 2
    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.
    Step 3
    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.

    Make-Ahead Tip: 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.
Ingredients
  • 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)
Directions
  • Prep
    5 min
  • Cook
    30 min
  • Ready in
    35 min
  • Step 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 to 5 minutes. Drain.
  • Step 2
    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.
  • Step 3
    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.

    Make-Ahead Tip: 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.