I use President’s Choice Frozen Brussels Sprouts because they are uniformly small and never bitter, but you could also use fresh. Measurements are approximate.
Ingredients: Fresh or frozen brussels sprouts, 2 slices bacon, diced, 1 tbsp olive oil, 2 tbsp. Little Kitchen Gourmet Meyer Lemon and Ginger Marmalade.
Method: If using fresh brussels sprouts: Measure out about 2 cups of sprouts. Wash and remove the outer leaves of each sprout. Cut each in half vertically.
If using frozen vegetables: Remove about 2 cups frozen sprouts from the bag and place in single layer on cutting board. Let thaw a bit to allow you to cut them in half vertically. (Usually takes about 10 minutes of thawing.)
Place a large skillet on medium-high heat. Add the olive oil and when hot, add the diced bacon. Sautée until mostly cooked. Add the brussels sprouts. Sautée, stirring, for a few minutes, until the brussels sprouts are hot through, and softened to your liking. Mix in the Marmalade and serve.