Brussels Sprouts With Applewood Bacon

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.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 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

Directions

1. Cook Brussels sprouts in boiling salted water to cover 4 minutes; drain. Lunge sprouts into ice water to stop the cooking process; drain.
2. 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.
3. 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.