Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add
diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan
along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and
apples to the onion mix, cook and toss for several minutes, until sprouts and
apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.
Toss the
diced apple with half of the lemon juice, then add it,
along with the remaining lemon juice and the rest of the ingredients, to the bulgur mixture.