Steakhouse Brussel Sprouts
In a large skillet over high heat, brown 1/3 lb. low sodium bacon (cut into small pieces). Remove bacon and set aside, keep grease in the pan. Add chopped onion and sliced Brussel Sprouts to the pan with the bacon grease and continue to cook over high heat until caramelized. Add the bacon crumbles, squeeze juice of 1 orange, and 1 T coarse ground mustard (or icky mustard according to my daughter-in-law), splash of pomegranate vinegar and 2 T sugar. Stir until all the ingredients are mixed well and serve. Add salt and pepper to taste.
Enjoy!
The Lunch Lady :)
