Brussels Sprouts With Bacon and Thyme

3 pounds Brussels sprouts

6 bacon slices, trimmed of some fat, finely chopped

1 cup dry breadcrumbs

2 teaspoons chopped fresh thyme leaves

½ teaspoon salt

½ teaspoon fresh-ground black pepper

Fill a small stockpot two-thirds full with cold water; place over high heat and when it comes to a boil add 1½ tablespoons salt.

While water comes to a boil, rinse Brussels sprouts under cold water, trim stems and outer leaves, and cut in ½ from stem to top (¼, if large).

When water comes to a full boil, add Brussels sprouts and stir. Reduce heat slightly so water boils easily and cook sprouts for about 4 minutes or until crisp-tender. Drain in colander.

Cook bacon in a large, high-sided sauté pan over medium-high heat, stirring, until browned and crisp, about 2 to 3 minutes. Drain off ½ of the accumulated bacon grease, lower heat to medium and stir in breadcrumbs. Cook, stirring, for 1 minute.

Add Brussels sprouts, thyme, salt and pepper and cook, stirring, 2 minutes or until heated through. Serve immediately.

Serves 10.

Nutrition values per serving: 135 calories (29.3 percent from fat), 4.4 g fat (1.5 g saturated), 20.4 g carbohydrate, 5.2 g fiber, 9.3 g protein, 10 mg cholesterol, 290 mg sodium.

SaltSense: Omitting the added salt reduces the sodium per serving to 174 milligrams.