Cut bacon into small pieces and sauté until lightly brown. Remove bacon and excess grease from the pan (perhaps add olive oil if cooking pancetta).
Lightly sauté shallots, onions, and lastly garlic until lightly brown. Remove from pan and sauté the Brussels sprouts for about 4 minutes.
Add broth, bacon and onion mixture and simmer about ten minutes until the sprouts are tender. Season with salt, pepper, and thyme and if you like, a squeeze of lemon. Serve hot.
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