Active Time:35 minsTotal Time:35 minsServings:10Yield:10 servings, about 3/4 cup eachJump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:10Yield:10 servings, about 3/4 cup each
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:10
Servings:
10
Yield:10 servings, about 3/4 cup each
Yield:
10 servings, about 3/4 cup each
Jump to Nutrition Facts
Jump to recipe
Bacon makes everything better, including cruciferous veggies—like in thisSautéed Brussels Sprouts with Bacon and Onionsrecipe. Fiber- and antioxidant-rich Brussels sprouts are fork-tender and dance in the pot with sweet onions and crisp bacon. Herbs and lemon juice add a pop of freshness that balances out the salty bacon. Keep reading for our expert tips, including how to trim the Brussels Sprouts.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2½poundsBrussels sprouts, trimmed4slicesbacon, cut into 1-inch pieces1tablespoonextra-virgin olive oil1largeonion, diced4sprigsthyme or savory,plus2teaspoonsleaves, divided1teaspoonsaltFreshly ground pepper, to taste2teaspoonslemon juice (optional)
Cook Mode(Keep screen awake)
Ingredients
2½poundsBrussels sprouts, trimmed
4slicesbacon, cut into 1-inch pieces
1tablespoonextra-virgin olive oil
1largeonion, diced
4sprigsthyme or savory,plus2teaspoonsleaves, divided
1teaspoonsalt
Freshly ground pepper, to taste
2teaspoonslemon juice (optional)
DirectionsBring 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.Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserFrequently Asked QuestionsYes! Since it contains no ingredients containing gluten, this recipe is gluten-free.Yes, you can! Recipes that can be made ahead in full or in part are a must-have during the holidays. For this Brussels sprouts recipe, you can prep and cook the sprouts a day ahead (through Step 1). Store the cooked sprouts in the refrigerator and finish with Steps 2 and 3, 15 to 20 minutes before you are ready to serve them.No, you don’t need to soak Brussels sprouts before cooking. After trimming, rinse the Brussels sprouts under cold running water in a colander. Cut them in half if they’re small or into quarters if they’re larger.EquipmentLarge heavy skilletEatingWell Magazine, November/December 2009
Directions
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.Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserFrequently Asked QuestionsYes! Since it contains no ingredients containing gluten, this recipe is gluten-free.Yes, you can! Recipes that can be made ahead in full or in part are a must-have during the holidays. For this Brussels sprouts recipe, you can prep and cook the sprouts a day ahead (through Step 1). Store the cooked sprouts in the refrigerator and finish with Steps 2 and 3, 15 to 20 minutes before you are ready to serve them.No, you don’t need to soak Brussels sprouts before cooking. After trimming, rinse the Brussels sprouts under cold running water in a colander. Cut them in half if they’re small or into quarters if they’re larger.EquipmentLarge heavy skillet
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.
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Frequently Asked QuestionsYes! Since it contains no ingredients containing gluten, this recipe is gluten-free.Yes, you can! Recipes that can be made ahead in full or in part are a must-have during the holidays. For this Brussels sprouts recipe, you can prep and cook the sprouts a day ahead (through Step 1). Store the cooked sprouts in the refrigerator and finish with Steps 2 and 3, 15 to 20 minutes before you are ready to serve them.No, you don’t need to soak Brussels sprouts before cooking. After trimming, rinse the Brussels sprouts under cold running water in a colander. Cut them in half if they’re small or into quarters if they’re larger.
Frequently Asked Questions
Yes! Since it contains no ingredients containing gluten, this recipe is gluten-free.
Yes, you can! Recipes that can be made ahead in full or in part are a must-have during the holidays. For this Brussels sprouts recipe, you can prep and cook the sprouts a day ahead (through Step 1). Store the cooked sprouts in the refrigerator and finish with Steps 2 and 3, 15 to 20 minutes before you are ready to serve them.
No, you don’t need to soak Brussels sprouts before cooking. After trimming, rinse the Brussels sprouts under cold running water in a colander. Cut them in half if they’re small or into quarters if they’re larger.
Equipment
Large heavy skillet
EatingWell Magazine, November/December 2009
Rate ItPrint
Nutrition Facts(per serving)77Calories3gFat10gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Hilary Meyer,
Jan Valdez,
andLinda Frahm
Linda Frahm
