- 2 lbs Brussels Sprouts
- 6-8 slices good bacon
- ¼ cup of light brown sugar
- Salt & Pepper to taste
- Peel the outside loose leaves. Score the bottom with a sharp knife and blanch the sprouts until they are al dente (still a little firm).
- In a sauté pan cook the bacon, lay on paper towel to cool and crumble it. Toss the sprouts into the bacon fat and sprinkle with S&P and brown sugar. Toss them quickly around in the pan to incorporate the brown sugar. Pull from the pan then put them in a bowl and toss with the crumbled bacon.