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This is my own recipe. I have 'converted' all my American family and friends to eating Brussels Sprouts with this recipe! (This recipe is a large amount, for a family meal. Half or quarter it for a smaller amount.)
Ingredients
4 x 12 oz packets Brussels sprouts, cleaned and sliced in half lengthwise
1 lb packet of thick sliced bacon
4 tbsp. Olive oil
4 tbsp crushed garlic
3/4 cup pine nuts, (carefully roasted on medium heat in a dry saucepan. Be careful not to burn)
3/4 cup dried cranberries
3 tbsp balsamic vinegar
Salt and pepper
Method
Open the packet of bacon and leave all the slices together. With a sharp knife, slice across the bacon to make 1/4-inch slices. Break the bacon apart so you have very small pieces.
In a very large, deep skillet, cook the bacon until it is very crispy.
Using a slotted spoon, remove bacon from skillet onto paper towel on a plate, leaving the bacon fat in the skillet.
Add the olive oil and garlic to the skillet and sauté on medium heat for about 2 minutes.
Add a little salt and pepper. Not too much salt here, as the bacon fat will be salty.
Add the Brussels sprouts, stirring well so they are well covered with the fat, oil, and garlic.
Cover and cook for about 10 minutes, stirring frequently, until sprouts are almost cooked and beginning to brown, but don't overcook here.
Add the pine nuts and cranberries, stirring well, and sauté a further minute or two.
Add the previously cooked bacon pieces and the balsamic vinegar, stirring well to combine.
Check seasoning at this point and add more salt and pepper to taste.
Serve immediately.
Recipe from Joan Saunders, DBE in NJ State Organizer