Ingredients:

2 ½ 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)

Steps to Make It: 

Step 1: 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.

Step 2: 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.

Step 3: 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.

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