Sautéed Brussels Sprouts with Bacon

Ingredients

• 1 pound brussels sprouts trimmed halved
• 0.3 teaspoon thyme leaves dried
• 0.3 cup lower-sodium chicken broth fat-free
• 1.5 cups pre onion 
• 3 slices center-cut bacon finely chopped

Equipment

• frying pan
• slotted spoon

Directions

1. Heat a large skillet over medium-high heat.
2. Add bacon; cook 7 minutes or until crisp.
3. Remove bacon from pan with a slotted spoon; drain.
4. Add thyme and onion to pan; saut 3 minutes.
5. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender.
6. Sprinkle with bacon.
7. Lemon and Pecan variation: Omit bacon; use 1 teaspoon olive oil in place of bacon drippings. Substitute 1 cup prechopped onion for sliced onion. To finish, stir in 1/4 cup chopped pecans, 2 teaspoons grated lemon rind, 1 tablespoon fresh lemon juice, and 1/4 teaspoon black pepper.