You guys need some bacon-topped, creamy, Southern, fragrant Brussels sprouts!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Cut bacon into 1/4-inch thick strips (lardons).
- 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.
- Place Brussels sprouts on a sheet pan and season with salt and pepper. Drizzle with some of the bacon drippings and toss to coat.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 9 g |
| Protein | 16 g |
| Saturated Fat | 4 g |
| Sodium | 835 mg |
| Sugars | 7 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Love trying something different! The thyme adds a little pop in flavor!