Thanks to everyone who came to our Thanksgiving Feast and Big Thanks to all our RES Staff for pitching in to make this another fabulous community celebration! In answer to so many requests, here is the recipe for the Brussels Sprouts, it is an Eating Well recipe, I did not use thyme, and at home I add chopped pecans. So share this recipe and eat those local Brussels Sprouts! Also try this with Kale!
Sautéed Brussels Sprouts with Bacon & Onions
From EatingWell: November/December 2009
Fresh herbs, onion and bacon pair beautifully with Brussels sprouts. This vegetable loves the cool weather of fall and early winter. If you can find them still attached to the stalk, don’t be intimidated—buy them, as they’re likely more fresh. All you need to do is slice off each sprout with a paring knife. However you find them at the market, this is a delicious way to prepare them. (Recipe adapted from The Art of Simple Food by Alice Waters.)
10 servings, about 3/4 cup each | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients
- 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)
Preparation
- 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, 3to 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.
Nutrition
81 Calories; 3 g Fat; 1 g +Sat; 2 g Mono; 4 mg Cholesterol; 10 g Carbohydrates; 5 g Protein; 3 g Fiber; 333 mg Sodium; 432 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat
Nutrition Note: Vitamin C (130% daily value), Folate & Vitamin A (19% dv).
Tips & Notes
- Make Ahead Tip: Prepare through Step 1, rinse with cold water; store airtight in the refrigerator for upto 1 day. Finish with Steps 2-3, 15 to 20 minutes before serving.
