Brussels Sprouts with Bacon & Onions Stir-fry
Crisp yet tender Brussels sprouts quickly stir-fried with onions and bacon then brightened with a bit of lemon juice.
Yield
10 servingsPrep
7 minCook
22 minReady
34 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
brussels sprouts
trimmed |
|
| 4 | slices |
bacon
cut into 1-inch pieces |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
onions
diced |
|
| 4 | each |
thyme sprigs
savory, plus 2 teaspoons leaves, divided |
* |
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 2 | teaspoons |
lemon juice
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
brussels sprouts
trimmed |
|
| 4 | slices |
bacon
cut into 1-inch pieces |
|
| 15 | ml |
olive oil
|
|
| 1 | large |
onions
diced |
|
| 4 | each |
thyme sprigs
savory, plus 2 teaspoons leaves, divided |
* |
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1E+1 | ml |
lemon juice
optional |
|
Directions
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 just start to become tender, about 4 minutes. Drain.
Meanwhile, add bacon in a large heavy skillet over medium heat and cook, stirring, until brown but not crisp, about 4 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.
Stir in onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, 3 to 5 minutes.
Stir in thyme (or savory) sprigs, salt and pepper.
Increase heat to medium-high, stir in the brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, 2 to 4 minutes.
Remove the herb sprigs.
Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss to coat.
Serve warm.
