The Best Ever Sauteed Brussel Sprouts

The Best Ever Sauteed Brussel SproutsShut your trap and eat your brussel sprouts!  I know this isn't the most popular veggie in the world, but it's teaming with goodness from vitamins and minerals.  I think you'll find this recipe to be much to your liking.  So, Brussel Sprouts it is!

They usually sell brussel sprouts in those little mesh bags.  Buy one of those or approximate how many you think you'll need.  What?  I have to give you every little detail?

A couple of slices of low fat or lower sodium  bacon, chopped
1/2 med. sweet onion, diced
1/4 + cup low sodium chicken broth
salt and pepper to taste
pepper vinegar to taste (You know, the little bottle with peppers in it that has vinegar poured over it.  Come on.  It's a southern treat)

Cut off the ends of the brussel sprouts.  Get out your chef's knife and shred those puppies.  This is the best part of the dish.  You know how you used to have to try and stab the sprout before it jumped off your plate?  By shredding, they're easier to eat and faster to cook.  In a large sauté pan, get it hot over med. high heat and sauté your bacon until almost crisp.  Add the onion, lower heat to med. and sauté until opaque.  Add the brussel sprouts and stir to mix.  Add the broth and turn heat back up until you have a simmer (Just add enough to keep the sprouts moist.  Don't make this soup).  Cover for approximately 5 minutes.  Adjust taste with salt and pepper.  Check for done ness according to your palate.  Add pepper vinegar to taste.  Now that's some southern goodness there, baby.