BRUSSELS SPROUTS with BACON

   I wish I loved working with vegetables as much as I love baking.  I love eating vegetables, but often wish I had a sous chef in my kitchen when I'm preparing them.  I just find all of the peeling, chopping and dicing a bit tedious... I'm one of those who naturally micro-dices everything; ending up spending far more time on a dish than I need to.  I admire cooks that can coarsely chop garlic or toss large chunks of vegetables into their soup.  I, on the other hand, have this need to keep everything a precise 1/8-inch cube.  This vegetable dish was easy; everything tossed into one pot.  The house smelled great and I finally used up that huge bag of brussels sprouts that my husband brought home from the grocery.

                                  BRUSSELS SPROUTS with BACON
              
• 1 1/2 pounds brussels sprouts
• 8 slices smoked bacon, chopped
• 3 tablespoons cider vinegar
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/3 cup extra-virgin olive oil
1.  Trim root ends from brussels sprouts.  Cut sprouts into quarters.
2.  Cook diced bacon in a large skillet until crisp.  Add the sprouts and cook over medium-high heat, stirring, for about 4 minutes.  Add 1 tablespoon of water; cover, reduce heat to low and cook for about 5 minutes or until sprouts are tender-crisp.
3.  Make the vinaigrette by whisking together in a small bowl, vinegar, sugar, mustard, pepper and salt.  Slowly whisk in the oil.
4.  Pour vinaigrette over sprout mixture in skillet and toss to coat.  Serve warm.