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

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 (15 ounce) can cream-style corn
• 1 ½ pounds Brussels sprouts, trimmed and halved
• 1 pound thick-cut smoked bacon
• 2 large sweet yellow onions, sliced
• 5 sprigs fresh thyme, stemmed

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.