From EatingWell November/December 2009
Ingredients
- 2 ½ 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)
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, 3-5 minutes. Drain
- Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3-6 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 brown, 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.
Nutrition Information
Makes 10 servings, about ¾ cup each
Calories: 81; Total Fat: 3g (Saturated Fat: 1g); Cholesterol: 4mg; Sodium: 333mg; Total Carbohydrate: 10g; Dietary Fiber: 3g; Protein: 5g
Notes:
- Make ahead tip: Prepare through Step 1, rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15-20 minutes before serving.