Sauteed Brussels Sprouts with Bacon Onions and Walnuts

Ingredients

• 4 oz. bacon, chopped
• 1 lb Brussels sprouts, halved
• 3/4 cup chopped yellow onion
• 2 Tbsp butter
• Salt and freshly ground black pepper
• 1/3 cup chopped walnuts
• 1 Tbsp honey
• 1 Tbsp dijon mustard

Directions

1. Set a 12-inch non-stick skillet over medium-high heat and cook the bacon until it has browned and turned crisp, about 6 – 8 minutes. Move the bacon to a paper towel-lined plate, keeping the bacon fat in the skillet. Pressing the bacon against the side of the pan as you remove it helps catch more of those drippings; you should have 2 Tbsp, so add extra butter if you are short.
2. Add the butter to the bacon drippings and melt it in the skillet. Stir in the Brussels sprouts and onions, then cook, stirring as needed, until they are tender, about 10 minutes. If the pan starts to get too dry toward the end, add a few tablespoons of water to keep everything from scorching. Sprinkle with salt and pepper to taste.
3. Add the walnuts, honey and dijon mustard, then toss until the vegetables are evenly coated. Cook while tossing for 30 seconds, then stir the bacon back in. Serve warm.