I broke out the reserves for Thanksgiving and made brussel sprouts with bacon. I'm actually coming to think that the best way to eat brussel sprouts is to halve them and just toss them with some olive oil, salt and pepper and roast 'em, but this way, with bacon, isn't bad either.
2 packets brussel sprouts. Um. 1/2 pound maybe?
2 slices bacon
1 chicken bullion cube
Wash brussel sprouts, trim off the ends, cut the bigger ones in half. Coarsely chop the bacon. Fry it with some olive oil. When it's cooked but not browned, add the brussel sprouts and fry until they begin to brown. Add water enough to almost cover and bullion cube, as well as salt and pepper, and cook until brussel sprouts are soft but not mushy, ~8 minutes, less if you added boiling water.
I thought they were decent but not amazing - perhaps because I'm not that into brussel sprouts - but my dinner guests adored them.