Brussels sprouts with bacon and onions
4 servings
25 minutes
Brussels sprouts with bacon and onion is a refined dish of European cuisine that combines the tenderness of cabbage, the rich flavor of bacon, and the sweet softness of onion. This dish originates from traditional recipes where simple ingredients are transformed into a culinary masterpiece through the right combination. Fried bacon adds an appetizing smoky note to the cabbage, while thyme and lemon juice enhance freshness and balance flavors. It is perfect as a side dish to meat or as a standalone dish that can surprise with its harmonious taste. It is best served hot to fully reveal the rich palette of aromas.
1
Clean the cabbage from old leaves and cut it in half or into 4 parts depending on its size. Boil in boiling water for 3-5 minutes until soft. Drain.
- Brussels sprouts: 1200 g
2
Meanwhile, in a well-heated pan over medium heat, fry the finely chopped bacon until golden but not crispy, about 4-6 minutes. Transfer to a paper towel.
- Bacon: 4 pieces
3
Drain the excess fat from the pan (about 1 tablespoon) and add olive oil to the remaining fat. Sauté the finely chopped onion over medium heat until soft, without letting it burn, for 3-4 minutes. Add thyme sprigs, salt, and pepper, and mix.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Thyme: 4 stems
- Salt: 1 teaspoon
- Freshly ground black pepper: to taste
4
Then add the cabbage and sauté, stirring constantly, for 3 minutes.
- Brussels sprouts: 1200 g
5
Remove from heat, extract the thyme sprigs, and add lemon juice and thyme leaves. Mix and serve.
- Thyme leaves: 20 g
- Lemon juice: 2 teaspoons
