This is an easy side dish perfect for the holidays, or chilly winter evenings! Incredibly low in calories for a delicious comfort food.
2 1/2 pounds Brussels sprouts, trimmed or an equal amount of frozen which are ready to go!
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 or 2 teaspoons of dry flakes
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoons lemon juice (optional)
If you’re using fresh brussels sprouts, then put a little water in a 9 x 13 roasting pan first. If you’re using frozen just pour them right into the pan.
Put in a 350 to 375 degree oven and roast until tender.
Take your bacon and put that in a oven safe pan and place that in the oven until cooked to your liking. You can crisp it up in step 3 if you’d like.
Once your bacon is cooked to your liking, place on paper towels to drain and take out 1 tablespoon of the bacon fat from the pan, pouring it into a large saute pan or skillet.
In your pan with the bacon oil, 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.
81 calories; 3 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 10 g carbohydrates; 5 g protein; 3 g fiber; 333 mg sodium; 432 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 fat