4 slices bacon
1 medium (1/2 cup) onion, chopped
1 teaspoon firmly packed brown sugar
1 1/2 pounds Brussels sprouts, trimmed, halved lengthwise
Cook bacon in medium nonstick skillet until crisp. Drain. Crumble; set aside.
Discard bacon drippings. In same skillet, melt butter over medium heat; add onion and sugar. Cook 8-10 minutes, stirring occasionally, until onions are tender and caramelized.
Meanwhile, place Brussels sprouts in 3-quart saucepan; add 1 inch of water. Bring to a boil over medium-high heat. Cover; reduce heat to low. Cook 8-10 minutes until tender. Drain well.
Add Brussels sprouts to onion in skillet; toss to coat. Cook over medium heat until heated through. Sprinkle with bacon.
- Cook bacon ahead of time; drain well. Refrigerate until serving time.
- Cutting Brussels sprouts in half allows butter sauce to penetrate sprouts for great flavor in every bite.