Bacon Mushroom Brussels Sprouts

2 c. Brussels sprouts, halved                                                             
3 bacon strips, cut into ½-inch pieces
½ c. finely chopped onion                                                                
½ c. sliced fresh mushrooms
¼ c. chicken broth                                                                              
¼ tsp. salt
1/8 tsp. pepper

Place Brussels sprouts in a saucepan; cover with water.  Bring to a boil.  Reduce heat; cover and simmer for 8 min. or until crisp-tender.  Drain and keep warm.  In a skillet, cook bacon over medium heat until crisp.  Remove to paper towels; drain, reserving 2 Tbsp drippings.  Saute onion and mushrooms in the drippings for 3-5 min. or until tender.  Add the broth, salt and pepper; bring to a boil.  Reduce heat; simmer, uncovered for 3-4 min. or until broth is reduced by half.  Stir in Brussels sprouts and bacon.

Holiday Brussels Sprouts with Pecans and Cranberries

1 ¼ – 1 ½ pounds Brussels sprouts (3 ½ to 4 ½ c.)                        ½ c. dried cranberries

2 Tbsp. butter                                                                                       1 c. pecan halves

2 shallots, minced

Steam the Brussels sprouts and cranberries over boiling water until the Brussels sprouts are tender but still crunchy, about 8 min.  Immediately transfer to a serving dish.  While the Brussels sprouts and cranberries are steaming, melt butter in a small skillet over medium heat.  Add the pecans and shallots and saute until shallots are translucent and pecans are fragrant, about 3 min.  Pour butter and pecan mixture over the Brussels sprouts and cranberries, toss gently, and serve.  Serves 6.