Bacon Garlic and Thyme Brussels Sprouts

Ahh.... Brussels Sprouts. Don't like them you say? Too bitter? I completely understand. I have rather felt the same way about them myself for as long as I can remember. Since I have always liked cabbage and everyone kept telling me, "Why they are just little cabbages", I never could bring myself to eat them after a few unsuccessful stabs at trying to cook them into something I liked. But, since they are one of the top cancer fighting vegetables out there, I knew it was time to give them another try, or two. This recipe was adapted from one I found in Fine Cooking Magazine. What a treat. I devoured them right off. Tasty, delicious and one I consider "a keeper".

Bacon Garlic & Thyme Brussels Sprouts

Serves 4 as a side dish

1 lb Brussels sprouts (tough outer leaves removed, bottom sliced off and quartered)

4 slices Applegate Organics Hardwood Smoked Bacon (cooked, drained and crumbed)

1/4 cup water

1 large shallot thinly sliced

1 Tablespoon Spice World Roasted Garlic or 2 cloves of fresh garlic, minced

2 Tablespoons Organic Extra Virgin Olive Oil

1 Tablespoon reserved bacon drippings

1 Tablespoon Real Maple Syrup

1 Tablespoon Unsalted Organic Valley butter

1 teaspoon lemon juice

1/2 teaspoon fresh thyme leaves stripped from stem or 1 teaspoon dried thyme leaves crushed

Salt and Freshly Ground Black Pepper

Heat olive oil and bacon drippings in a 12-inch skillet or wok over medium high heat. Add shallot, garlic and brussels sprouts, seasoning well with salt and pepper. Cook, stirring often until the sprouts begin to brown (about 3-4 minutes). Reduce heat to medium low. Slowly add 1/4 cup water and thyme and cover with lid ajar to allow steam to escape. Cook for about 5 minutes or until sprouts are tender. Add maple syrup, lemon juice, bacon and butter,toss, season to taste and serve immediately.