Ingredients
1 pound brussels sprouts, trimmed and halved lengthwise
2 slices thick-cut bacon, cut into lardons
1 onion, preferably Vidalia, chopped
1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
Leaves from 2 sprigs thyme, chopped
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
Preparation
Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and just tender, about 5 minutes. Drain and set aside.
In a medium skillet, cook bacon over medium heat until crisp, 5 to 7 minutes. Decrease heat and add onion; cook, stirring, until translucent, 3 to 5 minutes. Add apple and thyme; cook, stirring occasionally, until apple is golden brown, about 3 minutes.
Add brussels sprouts and toss to combine. Cook, stirring occasionally, until tender, about 5 minutes; sprinkle with parsley and season with salt and pepper. Transfer to a warmed serving platter and serve immediately.
