I hit upon a winning combination, which will be gracing my table on Thanksgiving this year, as well as many other nights. I am afraid that I can not take a lot of credit here, because really, it would be silly to be shocked that BACON AND CREAM make things taste crazy good.
Brussels Sprouts with Bacon and Cream
Brussels sprouts, like many other unappreciated vegetables, suffer a bad reputation from over-cooking. Treat your vegetables like you do pasta - cook until "al dente." This means that it still has a spring left in its step and requires some chewing - rather than collapsing into a soggy mess at first bite.
1 pound of Brussels sprouts
3 thick slices of bacon
1 large shallot, minced
1/3 cup half & half or cream
salt and pepper
After rinsing the Brussels sprouts, cut the end off. This will allow the outer layer of dark green or blemished leaves to fall away easily. Pull off any remaining leaves that don't look beautiful and bright green.