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.
Brussels sprouts trimmed
bacon cut into 1-inch pieces
extra-virgin olive oil
large onion diced
sprigs thyme or savory plus 2 teaspoons leaves
Freshly ground pepper to taste
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.