Sweet ‘n Sour Brussels Sprouts
- 3 cups fresh or 2 9-ounce packages frozen Brussels sprouts
- 8 slices bacon
- 2 tbsp. vinegar
- 2 tsp. sugar
- ½ tsp. salt
- ¼ tsp. garlic powder
- ⅛ tsp. pepper
Wash fresh Brussels sprouts; cut off any wilted leaves. Cook, covered, in a small amount of boiling salted water 10 to 15 minutes or until tender. (Cook frozen Brussels sprouts according to package directions.) Drain. Meanwhile, in skillet, cook bacon until crisp; drain reserving ¼ cup drippings. Crumble bacon and set aside. To reserved drippings add vinegar, sugar, salt, garlic powder and pepper. Add Brussels sprouts; stir until heated through and well coated. Sprinkle with crumbled bacon. Makes 6 to 8 servings.
