1 - 1½ lb Brussels Sprouts*
½ lb Bacon
2 Cloves Garlic, minced
½ Medium Red Onion, chopped
½ Cup White Wine or Chicken Broth
Clean Brussels sprouts by removing outer layer of leaves, trimming the stems and cutting the sprouts into quarters. Render bacon in large skillet until brown and crispy. Remove bacon and set aside to cool.
Leaving the remaining bacon grease in the skillet, sauté onions and garlic for 2-3 minutes or until onions are soft. Add Brussels sprouts and sauté for 5-8 minutes over medium heat, allowing the outer leaves to brown. Season with salt and pepper.
Add wine to deglaze the pan. Cover and let steam for an addition 2-4 minutes or until Brussels sprouts are tender.
Remove from pan and sprinkle with crumbled bacon.
*When buying Brussels sprouts looks for tightly closed uniformly green sprouts (no yellow spots). If you can find the still on the stalk – Place the stalk in a container with water at the base and remove sprouts and neccessary. Brussels sprouts will stay fresh for up to 2 weeks!