SKILLET

SKILLET-BRAISED BRUSSELS SPROUTS WITH BACON & ONIONS
4 slices bacon, chopped fine
2 ounces onion, coarsely chopped, a generous 1/3 cup
1 pound fresh Brussels sprouts, about 12 ounces after trimming
1/2 cup water
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon red wine vinegar
Salt and pepper, to taste

Prepare the Brussels sprouts by trimming the stem ends and any discolored leaves. Cut in half through the stem.

In a 12-inch skillet, cook the bacon and onion over medium-low heat until the bacon is crisp and the onion is browned, about 10 minutes. Drain on a paper towel lined plate. Add the Brussels sprouts, water and 1/2 teaspoon salt to the skillet; increase the heat to medium. Cover and simmer until the Brussels sprouts are bright green, about 5-6 minutes. Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 3 minutes. Turn off the heat and stir in the bacon, butter and vinegar. Season to taste with salt and pepper.

Makes 4 servings
Can be frozen

Per Serving: 100 Calories; 6g Fat; 5g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

I got this recipe from my friend, Nancy, who assured me that they key to good-tasting Brussels sprouts is all in the cooking method. Do not use frozen Brussels sprouts in this recipe. Nancy was right. These are very good. Mine took a bit less time to cook than her recipe stated, but I've already adjusted the recipe to account for that. The only thing I might do differently next time would be to leave out the vinegar. Since Brussels sprouts already have a hint of bitterness, I don't think they need more. In fact, I might be inclined to add a pinch of granular Splenda instead.

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