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Sauteed Brussel sprouts

Though this recipe includes bacon, I like to make it without the bacon.  You can also try to just sautee the brussel sprouts withouth boiling them first.
Cook Time 35 mins



  • 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



  • 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.


TIPS & NOTES 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.