2 pounds sprouts
Slice the Brussels sprouts in half and wash them, after you put a pot of water on to boil.
Blanch the sprouts, then let them thoroughly drain. As they rest, moisture will continue to leave them. You can blanch ahead of time a store in the fridge to allow plenty of drain time.
In a non stick skillet sauté the sprouts in bacon jam. How much bacon jam to use is totally your preference. Cook just long enough to reheat them.
Super simple and delicious.