Southern-Style Brussels Sprouts with Lardons
Description
Smoked Bacon lardons and creamed corn add Southern flair to roasted Brussels sprouts in this flavorful side dish.
Ingredients
•
1 pound thick-cut smoked bacon
•
1 tablespoon olive oil
•
1 1/2 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
Directions
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.