Glazed Brussels Sprouts with Bacon and Bread Crumbs

There are 9 full quart zip-lock bags in our freezer just waiting to be served in style. I love this recipe as it highlights the Brussels Sprouts, but escapes the bitter taste of my childhood memories of them. The wine glaze sweetens, the bacon adds crunch, and the bread crumbs top the dish perfectly.

6 slices bacon, cooked reserve 2 T bacon fat
1/2 onion, sliced
1/2 green or red bell pepper, chopped
2 cups Brussels sprouts, tough outer leaves removed, stem ends trimmed
1/3 cup red wine
1 T Splenda brown sugar or 2 T of regular brown sugar
1/3 cup toasted fresh bread crumbs (from hot dog bun)
1 T fresh snipped Basil leaves
3/4 t kosher salt
1/4 walnut pieces

Bring a pot of salted water to a boil. Meanwhile, cut an ‘x’ in the stem end of each Brussels sprout to ensure even cooking. Add Brussels sprouts to boiling water; parboil 5 minutes until bright green, and just slightly tender; drain – run under cold water, drain again.

In large fry pan cook bacon until crisp, reserve bacon fat. Crumble or chop bacon and set aside. Add onion and bell pepper to pan, place on medium heat. Add Brussels sprouts and cook 3 minutes. To this mixture add brown sugar, basil, and salt. Stir. Cook 4 minutes longer. Raise heat to medium high, – add the 1/3 cup of wine slowly scraping the bottom of the pan as you stir. Add bacon pieces and if necessary a teaspoon of wine to keep the mixture moist. Add bread crumbs, remove from pan.