The small amount of bacon goes a long way with adding flavor to this quick and easy side dish!
Servings: 10 (click to scale)
- 2-1/2 lb fresh Brussels sprouts
- 4 slices bacon
- 1 Tbsp extra-virgin olive oil
- 1 each fresh yellow onions diced
- 4 each fresh thyme
- 2 tsp fresh thyme
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2 tsp fresh lemon juice
- Bring a large pot of water to a boil. Trim the sprouts. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
- 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.
- 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.
Portion: 3/4 cup
Calories: 80kcal | Carbohydrates: 10g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 330mg | Fiber: 3g | Sugar: 0g
© Meredith Corporation. All rights reserved. Used with permission.
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