12 inch Dutch oven: coals for frying, braising and finishing, probably a couple of small batches

Serves 4

Ingredients:

• 6 strips thick-cut bacon, cut into 1/2-inch pieces
• 1 tablespoons butter
• 1 cup onion, chopped
• 1-1/2 lbs fresh Brussels sprouts (see recipes notes for frozen), each cut in 1/2
• ¼  cup maple syrup
• ½ cup chicken broth
• 1 TB Dijon mustard
• Salt and freshly ground black pepper

Preparation:

1. Cook the bacon until crisp. Transfer to paper to drain. Drain the pan and leave 2 TB fat.
2. Add the butter and onion to skillet. Saute onion over medium heat until translucent, about 7-8 minutes.
3. Stir in Brussels sprouts and cook for 2 minutes, stir occasionally.
4. Add in chicken broth.
5. Cover and braise the Brussels sprouts until not quite done/tender, maybe 3-5 minutes.
6. Uncover the pan, stir in mustard, add salt and pepper to taste.
7. Continue to cook, uncovered until Brussels sprouts are tender and the liquid is reduced to a glaze, 2-3 minutes more.
8. Stir in maple syrup and bacon just before taking the pan off the heat. Serve wam.

Recipe Notes:
To use frozen Brussels sprouts in this recipe, defrost them overnight in the refrigerator for best results. Cooking time in the boiling water should be reduced to about 4 minutes, or you can microwave them according to package directions.

Note: Brussels sprouts can lose their bright green color if kept warming in the oven.