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Brussels Sprouts and Bacon from Christine Berentsen

Fry about a pound of bacon in a medium sauce pan until crispy but not burned. Remove and drain on paper towels. Discard most of the bacon fat (just leave a tiny bit, a bare coating of the pan).

Add sprouts and a little bit of water--maybe 1/2 C. Steam/cook until tender. Drain any excess liquid (there shouldn't really be any, if there is you used too much). Crumble the bacon and mix with the sprouts. Add a sprinkling of nutmeg if desired. Serve hot.

(We love this with Thanksgiving turkey)