Chef Karla Lawrence makes BACON AND MOLASSES GLAZED BRUSSLES SPROUTS

BACON AND MOLASSES GLAZED BRUSSLES SPROUTS

CREATED BY:CHEF KARLA LAWRENCE

Ingredients

• 2 POUNDS FRESH BRUSSELS SPROUTS (ABOUT 10 CUPS)

• 8 STRIPS BACON, CHOPPED

• 3 CLOVED GARLIC, MINCED

• 1 CUP WHITE WINE (OR CHICKEN BROTH)

• ¼ CUP MOLASSES

• 2 TABLESPOONS DIJON MUSTARD

• 1 TEASPOON SALT

• 1 TEASPOON BLACK PEPPER

• 1 TSP CRUSHED RED PEPPER FLAKE

• JUICE OF ½ LEMON

Directions

• TRIM THE BOTTOMS OFF OF THE BRUSSELS SPROUTS AND CUT IN HALF LENGTHWISE; CUT CROSSWISE INTO THIN SLICES.

• IN A 6 QUART STOCK POT COOK THE BACON OVER MEDIUM HEAT UNTIL CRISP. ADD GARLIC AND COOK FOR A FEW SECONDS LONGER.

• ADD THE BRUSSELS SPROUT TO THE POT AND STIR UNTIL THEY ARE THOUROUGHLY COATED. COOK FOR ABOUT 5 MINUTES OR UNTIL THE SPROUTS START TO BROWN SLIGHTLY.

• STIR IN THE WINE, SALT AND PEPPERS. COVER AND COOK FOR 5 MINUTED LONGER. REMOVE LID, ADD IN THE MOLASSES, DIJON MUSTARD AND LEMON JUICE. STIR UNTIL WELL COMBINED. COOK FOR A FEW MINUTES MORE UNTIL THE JUICES HAVE THICKENED AND MADE A SAUCE.

• SERVE & ENJOY