Sauteed Brussels Sprouts with Bacon and Onion

TuscanySun

I'd also tweek this one to reduce the bacon and omit leaving the bacon fat in the pan, but thats just me.


Sauteed Brussels Sprouts with Bacon and Onion

2&1/2 lbs Brussels sprouts, trimmed
4 slices bacon, cut into 1" pcs
1 tblsp evoo
1 large onion, diced
4 sprigs thyme or savory, plus 2 tsp leaves, divided
1 tsp salt
fresh ground pepper to taste
2 tsp lemon juice (optional)

1. Bring a large pot of water to boil. If sprouts are very small cut in half; otherwise cut into quarters. Cook sprouts till barely tender, 3 - 5 minutes. Drain.

2. Meanwhile, cook bacon in large heavy skillet over medium heat, stirring, till brown but not crisp, 3 - 6 minutes. Remove w/ slotted spoon and drain on paper towel. Pour out all but one tblsp bacon fat from the pan.

3. Add oil to t the pan and heat over medium. Add onion and cook, stirring often, till soft but not browned, reducing 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, till tender and heated thru, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme or savory leaves and lemon juice and toss.

Makes 10 servings, about 3/4 cup each

81 calories
3 g fat (1 g sat, 2 g mono)
4 mg cholesterol
10 g carb
5 g protein
3 g fiber
333 mg sodium
432 mg potassium
130% DV Vitamin C
19% DV Folate & Vitamin A