Recipe Link

Ingredients

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) 

Directions

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 tablespoon bacon fat from the pan.

Step 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.