2 Lb. Brussels Sprouts, trimmed & steamed or roasted
4 slices Veggie bacon, diced
1 large onion, diced
Vegetable or olive oil
Cook sprouts in desired fashion just until firm tender and bright green.Heat a deep sided skillet on medium low and add the oil. When the oil is hot but not smoking add the bacon and cook until crispy. Remove and drain on paper. Next add a sprinkling of oil and sauté the onions on medium low until soft but not brown about 5-8 minutes. Add the sprouts and sauté for three to five minutes. Fold in the bacon bits and fresh thyme. Season with salt and pepper and serve.
Brussels sprouts are wonderful when steamed, but I think roasting them makes them more sweet and delicious! To roast toss the sprouts in 1 tablespoon of olive oil and roast in a preheated 400 degree oven for 15-20 minutes, until they are fork tender.