Photo: William Dickey; Styling: Buffy Hargett
- 4 bacon slices
- 1 (14-oz.) can chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1. Cook bacon in a Dutch oven over medium heat 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
- 2. Add broth, brown sugar, and salt to drippings in Dutch oven, and bring to a boil. Stir in Brussels sprouts. Cover and cook 6 to 8 minutes, or until tender. Transfer Brussels sprouts to a serving bowl using a slotted spoon, and sprinkle with bacon. Serve immediately.