Prep 10 mins
Cook 25 mins
This recipe is from the Southern Living magazine. I made one change and used splenda brown sugar instead of regular sugar. Had it for Thanksgiving dinner and everyone loved it.
- 2 lbs fresh Brussels sprouts, halved
- 5 bacon, slices diced (use applewood-smoked bacon)
- 2 tablespoons butter
- 1⁄3 cup firmly packed splenda brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon freshly grated nutmeg
- Cook Brussels sprouts in boiling salted water to cover 4 minutes; drain. Lunge sprouts into ice water to stop the cooking process; drain.
- Cook bacon in a large skillet over medium heat, stirring often, 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon dripping in skillet.
- Melt buttle in hot drippings over medium-high heat; stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in Brussels sprouts; cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.
I cut this down for one serving, and I'm so sorry I did! I wanted more!! This is just delicious, and a recipe I'll be making often. I used regular brown sugar because I didn't have any splenda brown sugar substitute, but otherwise stuck to the recipe. Fabulous taste combination. Made for your Superbowl Football tag win! Thanks for sharing.