Cook the bacon until browned. Add the onion, reduce the heat to moderate and cook until onions are softened about 5 minutes. Remove the bacon and onions to a plate. In a large pot of boiling salted water, blanch the Brussels sprouts until barely tender, about 3 minutes. Drain the sprouts and slice them in half.
Heat the Harvest Tuscan Herb Ultra Premium Olive Oil in the skillet and cook the sprouts cut side down over medium heat until golden brown, about 4 minutes. Shake the pan and add the bacon and onion mixture, stirring well. Cook for another 2-3 minutes to lightly brown the rest of the sprouts. Season with salt and pepper and serve.
How'd the recipe turn out? Let us know on Facebook or Instagram! #howdoyouharvest