Southern-Style Brussels Sprouts with Lardons
Recipe by Chef Nastay Nate from allrecipes.com
Dinner,Side Dish 50 Mins.
Ingredients
6
6 servings
- •1 pound thick-cut smoked bacon
- •1 tablespoon olive oil
- •1 ½ pounds Brussels sprouts, trimmed and halved
- •salt and ground black pepper to taste
- •2 large sweet yellow onions, sliced
- •1 (15 ounce) can cream-style corn
- •5 sprigs fresh thyme, stemmed
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Cut bacon into 1/4-inch thick strips (lardons).
- Heat oil in a large skillet over medium heat. Add bacon lardons and cook until crispy, 5 to 7 minutes. Remove skillet from the heat and transfer bacon to a paper towel-lined plate. Reserve bacon drippings in the skillet.
- Place Brussels sprouts on a sheet pan and season with salt and pepper. Drizzle with some of the bacon drippings and toss to coat.
- Roast in the preheated oven for 15 minutes. Turn on the broiler and broil until Brussels sprouts are a little charred, 5 to 6 minutes.
- While the Brussels sprouts are cooking, heat the skillet with the remaining bacon drippings over medium heat. Add onions and saute slowly until caramelized, 15 to 20 minutes.
- Remove Brussels sprouts from the oven and add to the skillet with corn and thyme. Stir until combined and cook until heated through, about 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 305
- Carbohydrate: 36g
- Fat: 14g
- Fiber: 9g
- Protein: 16g
- Sugar: 7g
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