Southern-Style Brussels Sprouts with Lardons

Southern-Style Brussels Sprouts with Lardons

Smoked Bacon lardons and creamed corn add Southern flair to roasted Brussels sprouts in this flavorful side dish.

Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
305 Calories

Recipe Instructions

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

Ingredients

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

Categories

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