Recipe by William (Uncle Bill) Anatooskin
Lovers of Brussel sprouts will greatly enjoy this dish. Partially cooked sprouts tossed in the glaze give them a tangy-sweet taste.
Top Review by shelleyducharme
Well this was really really good....I hate those little things...but not now....my 23yr old son just loved them and so did my hubby......so they are on the main menu from now on....I dont know why no one else has rated these...if they have not tried them they are missing out....thanks so much for this recipe...will get lots of use out of it...it is a definite keeper....
- 1 lb fresh Brussels sprout
- 3 slices bacon, cut into 1/2 inch pieces
- 1⁄4 cup minced onion
- 1 large garlic clove, minced
- 1⁄4 cup liquid honey
- 1 tablespoon red wine vinegar or 1 tablespoon cider vinegar
- 2 teaspoons Dijon mustard
Directions See How It's Made
- 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.