TCnbc Magazine - 15
Ingredients
2 1/2 pounds Brussels sprouts, trimmed
4 slices bacon, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 large onion, diced
4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoons lemon juice (optional)
Preparation
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.
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 tablespoon
bacon fat from the pan.
3. Add 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, if using, and
toss.
Sauteed Brussels Sprouts with Bacon and Onion