| Prep Time | 10 Minutes |
| Cook Time | 25 Minutes |
| Servings |
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Ingredients
- 2 1/2 lbs brussel 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
- 2 tsp thyme leaves
- 1 tsp salt
- freshly ground black pepper to taste
- 2 tsp lemon juice optional
Ingredients
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Instructions
- 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 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.
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