Crispy Brussels Sprouts with Caramelized Onions and Bacon

1. Prepare Brussels Sprouts

Trim any damaged outer leaves from the Brussels sprouts and cut off their stems. If they are small, simply cut them in half; if they are large, quarter them.

2. Boil Brussels Sprouts

Bring a pot of salted water to a boil and cook the Brussels sprouts until they are tender.

3. Cook Bacon

While the Brussels sprouts are boiling, heat a tablespoon of olive oil in a heavy pan over medium heat. Add the bacon pieces and cook until the fat is rendered and the bacon is browned but not crisp. Remove the bacon with a slotted spoon and set it aside.

4. Caramelize Onions

In the same pan, using the remaining bacon fat, sauté the diced onion along with the thyme sprigs. Cook the onions until they are soft but not browned. Season with a pinch of salt and add a squeeze of lemon juice if desired.

5. Crisp Brussels Sprouts

Drain the Brussels sprouts well and increase the heat to medium-high. Add the drained sprouts to the pan with the onions. Cook, stirring occasionally, until the sprouts are warmed through and start to brown.

6. Combine and Serve

Return the cooked bacon to the pan and toss everything together. Check for seasoning and adjust as needed. Serve immediately.