Ingredients:
1 lb fresh Brussels sprouts
3 slices bacon, cut into 1/2 inch pieces
1/4 cup minced onions
1 large garlic cloves, minced
1/4 cup liquid honey
1 tablespoon red wine vinegar or 1 tablespoon cider vinegar
2 teaspoons Dijon mustard
Directions:
Prepare Brussels sprouts, trim ends and peel outer leaves and discard.
Cut an X about 3/8 inches deep in the stem end of each sprout.
In a saucepan, add Brussels sprouts, cover with boiling water, bring to boil and cook until just tender crisp, about 5 minutes.
Drain and let cool slightly.
Cut sprouts in half through the stems and drain well on paper towelling.
In a large frying pan over medium heat, cook bacon and onion for about 3 minutes or until onions are softened.
Add garlic and cook for 1 minute.
Stir in honey, vinegar and mustard and cook, stirring, until syrupy, about 2 minutes.
Stir in Brussels sprouts and mix to coat well; cook for 1 to 2 minutes or until heated through.
Serve hot.
Servings: 4
Time preparation: 10 min.
Time total: 22 min.