1 1/4 pounds fresh Brussels sprouts, trimmed and halved lengthwise
3 slices lower sodium bacon
2 tablespoons dark brown sugar
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
How to Make It
Place Brussels sprouts in a large nonstick skillet; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Drain; cover and keep warm. Set aside.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet; crumble and set aside. Pour excess fat from skillet, reserving any brown bits; discard fat.
Add sugar, vinegar, salt, and pepper to skillet, stirring to dissolve sugar. Return Brussels sprouts to skillet, and cook until thoroughly heated. Stir in reserved bacon.
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