- 2 pounds fresh Brussels sprouts
- 1/3 pound bacon
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon salt
- Pinch white or brown sugar
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons strong Dijon mustard
- 1 tablespoon water
Trim bottom of each sprout and cut in half. Trim off and discard any tough outer leaves.
In a large bowl of lightly salted water, soak sprouts for 10 minutes, then rinse under running water.
Dry in a salad spinner or on a clean kitchen towel. Thinly slice into 1/8-inch shreds.
In a large skillet, cook bacon until fully cooked, but not crispy. Remove and set aside, leaving fat in pan.
Add olive oil if additional fat is needed. Sauté garlic and sprouts until sprouts begin to turn golden.
Add salt, sugar, pepper, mustard and water. Stir well to combine.
While sprouts are cooking, cut bacon into 1/4-inch pieces. Add to pan and cook for about 2 minutes more, stirring occasionally, until sprouts are barely limp.
Taste and adjust seasoning. Serve immediately.