1 pound Brussels sprouts, trimmed
3 slices applewood smoked bacon, cut into 1 / 2-inch pieces
1 medium onion, halved lengthwise and sliced thinly crosswise into half moons
Never miss a local story.
2 tablespoons butter, optional
Salt and fresh-ground black pepper, to taste
Makes 6 servings.
Place Brussels sprouts in a pot and cover with water. Bring to a boil and cook about 10 minutes until tender. Drain.
In a skillet over medium heat, cook the bacon until crisp. Remove bacon to a paper towel to drain. Leave bacon drippings in pan and add the onions. Cook over medium heat until translucent. Move the onions to the side of the pan and add the Brussels sprouts in the center. Cook until they begin to turn golden. Mix the Brussels sprouts with the onions and return the bacon to the pan. Cook until heated through. Add butter, if desired, and toss until it melts. Add salt and pepper.
Nutritional information per (1-cup) serving (with butter): 96 calories, 53 percent calories from fat, 6 grams total fat, 3 grams saturated fat, 14 milligrams cholesterol, 9 grams carbohydrates, 3 grams total fiber, 3 grams total sugars, 5 grams net carbs, 4 grams protein, 109 milligrams sodium.