Compliment with rosemary roast pork and Birds Eye® Primavera Vegetable Risotto.
Toss brussels sprouts, vinegar, brown sugar, olive oil and bacon together in a 2-quart nonstick saucepan.
Cook over MEDIUM heat until heated through.
Season with fresh ground black pepper.
Serving Suggestion: Serve with rosemary roast pork and Birds Eye® Primavera Vegetable Risotto.
