Cooking Light MARCH 2011
1. 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.
2. 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 6.7g (sat 0.7g); 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 0.5g); 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 4.7g (sat 1.1g); SODIUM 156mg
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