Braised Brussel Sprouts

Yet another dreaded childhood green! However, I found a recipe that make brussel sprouts tasty! YEAH!!!!! the first couple of times I and my friend cooked brussel sprouts they came out tough and hard. Reading through a cookbook, I found the secret to cooking them. You trim the brussel sprout and cut an "X" in the core of each. It is a little more time consuming, but it is SO worth it. Here is the fantastic recipe I found in my Better Homes and Gardens cookbook. (It was listed as a Best Loved recipe.... and for good reason!)

Braised Brussel Sprouts
Yields: 8 servings

2 lbs. fresh brussel sprouts
2 bacon strips, diced
1 med. onion, chopped
1 c. chicken broth
1 tsp. caraway seed (I substituted in cumin)
1/4 tsp. salt
1/8 tsp. pepper

Trim brussel sprouts and cut an "X" in the core of each. In a large saucepan, bring 1/2 in. of water and brussel sprouts to a boil. Cook for 8-10 minutes of until crisp-tender.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper drain, reserving drippings. In the same skillet, saute onion in the drippings until tender. Stir in the broth, caraway seeds (or cumin), salt, and pepper. Bring to a boil. Reduce hear; simmer, uncovered, until liquid is almost evaporated.

Drain sprouts. Add sprouts and bacon to onion mixture; to to coat.