Brussels Sprouts with Bacon and Onions Stir-fry

• 2 1/2 pounds brussels sprouts trimmed
• 4 slices bacon cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 large onions diced
• 4 each thyme sprigs savory, plus 2 teaspoons leaves, divided
• 1 teaspoon salt
• 1 x black pepper freshly ground, to taste
• 2 teaspoons lemon juice optional

1. Bring a large pot of water to a boil.
2. If sprouts are very small, cut in half, otherwise cut into quarters.
3. Cook the sprouts until just start to become tender, about 4 minutes.
4. Drain.
5. Meanwhile, add bacon in a large heavy skillet over medium heat and cook, stirring, until brown but not crisp, about 4 minutes.
6. Remove with a slotted spoon to drain on a paper towel.
7. Pour out all but about 1 tablespoon bacon fat from the pan.
8. Add oil to the pan and heat over medium heat.
9. Stir in onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, 3 to 5 minutes.
10. Stir in thyme (or savory) sprigs, salt and pepper.
11. Increase heat to medium-high, stir in the brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, 2 to 4 minutes.
12. Remove the herb sprigs.
13. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss to coat.
14. Serve warm.

brussels sprouts, bacon, olive oil, onions, thyme, salt, black pepper, lemon juice optional

Taken from recipeland.com/recipe/v/brussels-sprouts-bacon-onions-s-51150 (may not work)