Brown Sugar Bacon Brussels Sprouts
- 1 (24 ounce) bag fresh Brussels sprouts
- 4 to 6 slices thick cut bacon
- 1/4 cup C&H® Golden Brown Sugar
- 2 tablespoons red wine or apple cider vinegar
- pinch salt
Rinse Brussels sprouts with cool water and drain. Remove any loose leaves, trim stems and cut each in half; set aside.
Cook bacon in a skillet. Remove bacon, reserving the fat, drain and set aside. Chop bacon when cool enough to handle.
Add Brussels sprouts to the bacon renderings in skillet. Cook on medium heat, stirring often, until fork tender.
Mix brown sugar and vinegar in a bowl. When Brussels sprouts are fork tender, stir in chopped bacon, sugar/vinegar mixture and salt until Brussels sprouts are well coated and sugar is melted. Serve immediately.
Frozen Brussels sprouts can be substituted for fresh, if necessary.