Brussel Sprouts with Bacon and Onion

I’ve been on a mission lately to eat more home-cooked food, trying to overcome a takeout-and-TV dinners habit that is clearly not doing me any good. (I think I’m showing my age here. I’m sure they call TV dinners something else now…frozen entrees?) Anyway, Monday night is “watching House on the couch” night, and I wanted something quick, warm, and relatively healthy. The following fit the bill.

– 1.5 pints Brussels sprouts, trimmed and cut in half (or quarters if they’re large sprouts)
– 5 slices bacon, cut into lardons
– Extra virgin olive oil
– 1 large onion, diced
– Lemon juice to taste
– Salt and pepper to taste

I had a big batch of Brussels sprouts lingering in the vegetable drawer of my refrigerator from a farmers’ market visit about a week and a half earlier. They weren’t looking so good:

I cut the bottoms off and peeled away the brown bits. Voila, beautiful Brussels sprouts!

I cooked the Brussels sprouts in a big pot of boiling water for four minutes and drained them, rinsing them in cold water to stop the cooking and keep their bright green color.

I cut five strips of bacon into lardons (crosswise strips), and rendered them in a large sauté pan so that they were cooked, but not yet crisp, and removed them from the pan with a slotted spoon. OK, full disclosure, I would have used three strips of bacon, except there were five left in the package. If I left two behind I’d have to use them for something else, for which there might not have been enough. There certainly would not be enough for all the members of my household if I cooked only two strips of bacon for breakfast. I mean, really, what do you do with just two pieces of bacon? So I used all five.

I drained most of the bacon fat, leaving just enough in the pan to sauté the diced onions. Once the onions were soft and translucent, I added the Brussels sprouts and cooked them with the onions until the Brussels sprouts were getting toasty on the outside. I added the bacon back to the pan, gave everything a good squeeze of lemon juice, a sprinkle of salt, and quite a bit of black pepper.

Voila! Brussels sprouts with bacon and onions (terrible photo, but you get the idea):

The onions were super-sweet and the Brussels sprouts tender. Smoky bacon, acid from the lemon, and some heat from the pepper rounded things out. Now that’s a TV dinner.

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