Trim tough ends from brussel sprouts. In 4 quart saucepan over high heat, heat one inch water to boiling. Add brussel sprouts, heat to boiling. Reduce heat to low, cover and simmer 5 minutes or until brussel sprouts are tender-crisp. Drain.
In nonstick 12 inch skillet over medium-low heat, cook bacon until browned. Remove bacon to paper towels to drain, crumble. Pour off all but one tablespoon back fat from skillet.
Over medium-high heat, heat bacon fat and olive oil. Add brussel sprouts, garlic, salt and pepper. Cook, stirring frequently until brussel sprouts are browned, about 5 minutes. Top with pine nuts and crumbled bacon.
Ingredients:
