Instructions

• 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.
• 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.
• 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.