A small amount of bacon goes a long way to flavor these very thinly sliced Brussels sprouts—the results may even win over sprout skeptics.

2 slices bacon
1 small yellow onion, thinly sliced
1/4 teaspoon salt
3/4 cup water
1 teaspoon Dijon mustard
1 pound Brussels sprouts, trimmed, halved and very thinly sliced
1 tablespoon cider vinegar

Cook bacon in a large skillet over medium heat, turning once, until crisp, 5 to 7 minutes. Drain on a paper towel. Crumble.

Add onion and salt to the drippings in the pan. Cook over medium heat, stirring often, until tender and browned, about 3 minutes. Add water and mustard and scrape up any browned bits. Add Brussels sprouts and cook, stirring often, until tender, 4 to 6 minutes. Stir in vinegar and top with the crumbled bacon.