Compliment with rosemary roast pork and Birds Eye® Primavera Vegetable Risotto.
How to Make It
Step 1
Toss brussels sprouts, vinegar, brown sugar, olive oil and bacon together in a 2-quart nonstick saucepan.
Step 2
Cook over MEDIUM heat until heated through.
Step 3
Season with fresh ground black pepper.
Step 4
Serving Suggestion: Serve with rosemary roast pork and Birds Eye® Primavera Vegetable Risotto.
Step 5
