Well summer is wrapping up here in Montanna, we had our first snow last week. Thank goodness the ground was still too warm for any build up. Today is in the 70’s and everyone is outside enjoying the beautiful day and it is time for me to start posting my favorite recipes again.

The Brussels sprout, not a favorite with many people, but I love them; they remind me of tiny cabbages (also a fav, must be my Germanic upbringing). Everything is “better” with bacon, right? As well as garlic and sweet onion, so give these little morsels a try with your next dinner. Brussels sprouts are hardy, and fair well with beef or pork dishes. Raw Brussels sprouts contain excellent levels of vitamin C, and vitamin, with more moderate amounts of B vitamins, such as folic acid and B6, essential minerals and dietary fiber. Brussels sprouts, contain sulforaphane, a phytochemical under research for its potential anticancer properties. Although boiling reduces the level of sulforaphane, steaming and stir frying do not result in significant loss. Brussels sprouts are also a source of indole-3-carbinol, a chemical being studied for how it affects DNA repair in cells and appears to block the growth of cancer cells in vitro. So there you have it, the almighty Brussels sprout. I hope this dish helps you on your way to acquiring a taste for these little gems. Enjoy.

Brussels sprouts with bacon, garlic, and Sweet Onion

Brussels Sprouts with Bacon, Garlic, and Onion

Ingredients

• 6 slices bacon
  
• ½ cup sweet onion, diced
  
• 1/2 pounds Brussels sprouts, trimmed and halved
  
• 4 garlic cloves, grated
  
• 1/2 cup fat-free chicken broth
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon red pepper flakes
  
• 1 tablespoon red current jelly

Directions

1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté until bacon begins to brown. Remove pan from heat. Remove the bacon from pan, reserve 1 tablespoon drippings in pan (discard the remaining drippings).
   
2. Chop bacon into small pieces
   
3. Return pan to medium-high heat, and stir in bacon pieces, onion, and Brussels sprouts; sauté 4 minutes.
   
4. Add garlic, and sauté for 4 minutes or until garlic begins to brown, stirring frequently.
   
5. Add the chicken broth, and bring to a boil. Cook for 2 minutes until the broth reduces almost completely gone and the sprouts are crisp-tender, stirring occasionally.
   
6. Remove from heat; stir in salt and red pepper flakes, toss with a tablespoon of current jelly.
7. For a colorful, special Thanksgiving or Christmas dinner or any holiday dinner, try stirring in pomegranate seeds.