| Ingredients | Image |
1 lb brussel sprouts, trimmed 1 tbsp vegetable oil 2 strips bacon, diced 1 large onion, medium dice 3 large fresh thyme sprigs 3 tbsp balsamic vinegar 1 tbsp sugar 1 lemon, sliced kosher salt, and fresh ground pepper |
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In a large pot boil water and season generously with salt.
Blanch the sprouts until soft and the color goes from bright green to a duller green. Immediately strain and cover with cold water to stop the cooking process.
In a large preheated sauté pan, add bacon and cook until 75% of the way to golden brown.
Add onion and sauté until soft and translucent.
Add thyme, balsamic, balsamic vinegar and sugar.
Add blanched Brussels sprouts and lemon slices, toss to combine and heat. Season with salt and pepper to taste.
Ingredients
Directions
In a large pot boil water and season generously with salt.
Blanch the sprouts until soft and the color goes from bright green to a duller green. Immediately strain and cover with cold water to stop the cooking process.
In a large preheated sauté pan, add bacon and cook until 75% of the way to golden brown.
Add onion and sauté until soft and translucent.
Add thyme, balsamic, balsamic vinegar and sugar.
Add blanched Brussels sprouts and lemon slices, toss to combine and heat. Season with salt and pepper to taste.