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Ingredients
- 1 1/2 lb Brussels sprouts, trimmed and halved (quartered if large)
- 2 bacon slices, finely chopped
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Method
- Cook Brussels sprouts in a 4-quart pot of boiling salted water until crisp-tender, about 6 minutes, then drain in a colander.
- Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until browned and crisp, about 2 minutes.
- Reduce heat to moderate and stir in Brussels sprouts, thyme, salt, and pepper, then cook, stirring, 3 minutes.
