It's pretty hard for brussels sprouts to be knock-your-socks-off good. After all, no matter what you do to them, they're still...brussels sprouts. But as brussels sprouts go, these were definitely a step beyond average - of course, I always say there aren't too many things that aren't better with bacon! I dropped fresh brussels sprouts into boiling water and found 7 minutes to be the perfect cooking time to make them tender, yet not mush, and still retaining their vivid color. Meanwhile, I cooked and crumbled the bacon and drained off some, but not all, of the bacon grease. Tossed in the sprouts with the seasonings and a little more butter, then topped with the crumbled bacon. Good!
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