Sautéed Brussels Sprouts with Bacon and Onions
Fresh herbs, onion and bacon pair beautifully with Brussels sprouts. This
vegetable loves the cool weather of fall and early winter. If you can find
them still attached to the stalk, don't be intimidated--buy them, as
they're likely more fresh. All you need to do is slice off each sprout
with a paring knife. However you find them at the market, this is a
delicious way to prepare them. (Recipe adapted from The Art of Simple Food
by Alice Waters.)
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)
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 in olive oil 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.
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 to
20 minutes before serving.
From EatingWell: November/December 2009