Bacon Tossed Brussel Sprouts

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   Fill 6 quart Dutch oven with water. Add 1 Tbsp. salt. Bring water to a boil; add Brussels sprouts. Reduce heat to medium. Cook 12 minutes, until crisp and tender. Drain and rinse under cold water to stop cooking. In large non-stick pan, over medium heat, cook bacon for 5 minutes until slightly crisp. Pour off fat. Add onion to bacon in skillet and cook for 5 minutes or until tender. Add sprouts, remaining salt and pepper. Heat thoroughly. Add vinegar and butter, stirring to melt butter.

* Per serving · 4 servings · Values may vary.

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