Southern-Style Brussels Sprouts with Lardons
Creamy, Southern, fragrant Brussels sprouts with bacon, ya'll!
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1pound thick-cut smoked bacon
- 1tablespoon olive oil
- 1½ pounds Brussels sprouts, trimmed and halved
- salt and ground black pepper to taste
- 2large sweet yellow onions, sliced
- 1(15 ounce) can cream-style corn
- 5sprigs fresh thyme, stemmed
Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Cut bacon into 1/4-inch thick strips (lardons).Step 2
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.Step 3
Place Brussels sprouts on a sheet pan and season with salt and pepper. Drizzle with some of the bacon drippings and toss to coat.Step 4
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.Step 5
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.Step 6
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.