Emeril's Bacon Brussels Sprouts

• ounces thickly sliced lean bacon, cut crosswise into thin strips12 ounce
• Spanish onion, thinly sliced↗1
• garlic cloves, halved lengthwise↗8
• lbs Brussels sprouts, trimmed and halved, if desired↗2 lb
• coarse salt & freshly ground black pepper
• sugar (optional)↗

Step-by-step instructions

1. 1

   In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes.

2. 2

   Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes.

3. 3

   Remove the softened vegetables from the pan and set aside.

4. 4

   Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside.

5. 5

   Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar.

6. 6

   Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.