Southern-Style Brussels Sprouts with Lardons

Creamy, Southern, fragrant Brussels sprouts with bacon, ya'll!

Ingredients

• 1 pound thick-cut smoked bacon
• 1 tablespoon olive oil
• 1 ½ pounds Brussels sprouts, trimmed and halved
• salt and ground black pepper to taste
• 2 large sweet yellow onions, sliced
• 1 (15 ounce) can cream-style corn
• 5 sprigs fresh thyme, stemmed

Steps

1. Preheat the oven to 450 degrees F (230 degrees C). Cut bacon into 1/4-inch thick strips (lardons).
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.
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.
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.
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.
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.