35min | 8 servings | 77 cal

"If you can find Brussels sprouts still attached to the stalk, don't be intimidated—buy them, as they're likely more fresh."

INGREDIENTS

2½ lb Brussels 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 and 2 tsp leaves, divided
1 tsp salt
Freshly ground pepper, to taste
2 tsp lemon juice (optional)

DIRECTIONS

Prep: 5min | Cook: 30min | Ready in: 35min

Step 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 until barely tender, 3 to 5 minutes. Drain.

Step 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 tbsp bacon fat from the pan.

Step 3

Add olive 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 and toss.

Make-Ahead Tip:

Prepare through step 1 and rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with steps 2 and 3 about 15 to 20 minutes before serving.