Sauteed Brussels Sprouts

By Ellie

10 Person

35 Minutes

77 Calories

Fresh herbs, onion and bacon sauté alongside Brussels sprouts in this easy vegetable side dish recipe. This savory dish is delicious in the fall and winter months, when Brussels sprouts are in season. If you can find them still attached to the stalk, don't be intimidated—buy them, as they're likely more fresh. Recipe adapted from The Art of Simple Food by Alice Waters.

Ingredients

2 tsp. lemon juice (optional)
Freshly ground pepper to taste
1 tsp. salt
4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
1 large onion, diced
1 tbsp. extra-virgin olive oil
4 slices bacon, cut into 1-inch pieces
2½ pounds Brussels sprouts, trimmed

Method

01

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.
02

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.
03

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.
04

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.

Related Tags

Brussel Sprouts Recipes

Christmas Side Dishes

Sauteed Brussels Sprouts

4.2

( By Ellie )

01 Information

Grade easy
Serving 10 servings
Calorie 77 Kcal
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

2 tsp. lemon juice (optional)

Freshly ground pepper to taste

1 tsp. salt

4 sprigs thyme or savory, plus 2 teaspoons leaves, divided

1 large onion, diced

1 tbsp. extra-virgin olive oil

4 slices bacon, cut into 1-inch pieces

2½ pounds Brussels sprouts, trimmed

03 Method

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.

Step 4

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.

04 Author