 It's Tammy with Collard Valley Cooks, where we cook like mama did. Today, we're making better bacon brussel sprouts. You're gonna love these. Have bacon, onion, little vinegar, tiny bit of sugar, yummy eating. We have sliced up our brussels. We washed them, took the ends off and sliced them in half and then I took a portion of an onion and sliced it in thin strips. So we're gonna cook those in here as well. Preheated at an iron skillet and we're just gonna chop up a little bit of bacon to help flavor these brussels. I'm just gonna cut some off the end and throw it in my skillet to brown. That should be enough to make it to lush. So this will be the oil too that we used for cooking. So we're gonna let this get nice and crunchy. Okay, for those of y'all who've been watching me for a while, probably thinking why she's using bacon. There are some things I really love bacon in. Okay, one is broccoli salad and I'm making this recipe to kinda mimic broccoli salad except it's just gonna be a little different and I love them in that. I also love bacon and of course my breakfast and I love bacon and baked beans. So you're not gonna see me use it a lot but when I do use it, it's because there's certain things that I like it in. A lot of people like it in everything but if you like it in everything, of course use it. Now this is good and warm, it's nice and crunchy enough. I'm gonna go ahead and add my veggies to it and simmer just a minute and then I'm gonna add a little bit of liquid to kinda steam them just a little bit and then we'll let it cook off, okay? First, I'm just gonna let them sit here and kinda sizzle first. We're gonna put in a half tablespoon of sugar and a half tablespoon of vinegar into a cup of warm water, stir it up and we're gonna pour this over our vegetables and it's still got a little bit in the bottom so I'm gonna rinse it out and get it in there. A little sugar, you can swirl it a little bit I guess. Now we're just gonna let this cook all the way down just like this and it'll steam the Brussels and then it'll reduce and then the sugar will be left in the bottom with the bacon grease and the onion and we're gonna wait till it sizzles and then we're gonna serve it up. I'm gonna go ahead and turn these one time, good. And we've gotta let all of that liquid boil out of there and let it start sizzling before we serve these up. Now we're gonna let this sit in there and sizzle for a little while. You can tell most of all that water has cooled off of it. See the bottom to skill it but I want it to kinda sit there and sizzle with the bacon for a minute and see if we can't get the bacon a little bit more crunchy before we serve it up. Now our bacon put salt in here already so's your low sodium don't add extra but we're gonna just put a little bit of salt in this and I'm also gonna add a little pepper to it, black pepper. And if you're a man or y'all like hot stuff you can always add red pepper flakes, those are pretty too. I want y'all to see the skillet, see how nice and dry it is. It's time to taste this. I'm sure it's gonna be delicious. That's really good. The brussels are not over done. They're just nice and tender, still got their shape. The bacon just adds a great flavor with a tiny bit of sugar, it's not a lot but just enough to make it just really good. You're gonna love this recipe.