Cider Glazed Brussels Sprouts with Bacon and Almonds
4 slices of bacon, chopped (you may also use turkey or beef bacon)
1 tablespoon of butter
1 small red onion, thinly sliced
2 pounds of Brussels sprouts, trimmed and halved
¾ cup of apple cider
¼ cup of sugar
½ teaspoon of salt
¼ teaspoon of ground nutmeg
¼ teaspoon of freshly ground black pepper
¼ cup of toasted, sliced almonds
Cook the bacon in a large skillet until it is crisp. Remove the bacon from the skillet and allow it to drain on paper towels. Save 1 tablespoon of drippings from the skillet and discard the rest.
Add the butter, onions and Brussels sprouts to the drippings. Cook these on medium-high for 1 to 2 minutes or until the vegetables are slightly browned. Add the next five ingredients in a small bowl and then pour the mixture over the sprouts. Cook this for an additional 5 minutes or until all of the liquid has evaporated and the sprouts are glazed evenly. Stir the mixture occasionally and then stir in the browned bacon.
Spoon the sprouts into a serving bowl and top them with the toasted, sliced almonds.