Heat a large skillet over medium-high heat. Add bacon; cook 7 minutes or until crisp. Remove bacon from pan with a slotted spoon; drain.
Add thyme and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Sprinkle with bacon.
Lemon and Pecan variation: Omit bacon; use 1 teaspoon olive oil in place of bacon drippings. Substitute 1 cup prechopped onion for sliced onion. To finish, stir in 1/4 cup chopped pecans, 2 teaspoons grated lemon rind, 1 tablespoon fresh lemon juice, and 1/4 teaspoon black pepper. Yield: 4 servings. CALORIES 132; FAT 7g (sat 7g); SODIUM 36mg
Sesame, Garlic, and Ginger variation: Omit bacon and thyme; use 1 tablespoon dark sesame oil in place of drippings. Use 1 cup chopped onion; add 2 teaspoons minced ginger and 1 minced garlic clove. To finish, add 1/4 cup sliced green onions and 1 tablespoon lower-sodium soy sauce. Yield: 4 servings. CALORIES 107; FAT 4g (sat 5g); SODIUM 181mg
Garlic and Pecorino variation: Omit bacon; use 1 teaspoon olive oil in place of drippings. Use 1 cup prechopped onion; add 6 sliced garlic cloves. To finish, add 1/4 teaspoon black pepper and 1/8 teaspoon salt. Sprinkle with 2 tablespoons shaved pecorino Romano cheese. Yield: 4 servings. CALORIES 115; FAT 7g (sat 1g); SODIUM 156mg
I liked this, my husband thought it was ok (he isn't a fan of sprouts anyway). I made as directed, but used maple flavored bacon. I figured the sweetness of the bacon would help soften the bite sprouts sometimes have. An easy, good recipe - sprouts cooked perfectly for me in the recipe's stated time.
Having never cooked brussel sprouts before, I was concerned that they wouldn't cook all the way through in just 6 minutes, but they did and they were yummy. Husband liked but did not love (he is not a brussel sprouts fan and they do still taste like brussel sprouts, even sauteed with bacon). The thyme was a nice flavor.
I don't like actual bacon grease so I omitted the bacon initially and used olive oil to sautee the onion & thyme. Next time I'll use more onion. I added real bacon bits at the end. This was extremely easy and very good. Will make again and again.
I love to make Brussels sprouts, but I do a few things differently. First, I steam the sprouts so they're mostly cooked before I even toss them in the pan. (I have found cooking them thoroughly in the pan just takes too long.) I've never used broth; always a splash of olive oil. I have the sprouts and onion in the pan on the stovetop for just a few minutes to get them nice and brown, then I deglaze with some balsamic vinegar - to me, this is what makes this dish!! That, and lots of fresh ground black pepper.