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Submitted by: Fern Bruner from Phoenix, AZ
Originally shared on the web 05/23/2018

4 slices bacon
14-oz. can chicken broth
1 T. brown sugar, packed
1 t. salt
1-1/2 lbs. Brussels sprouts, trimmed and halved

Cook bacon in a Dutch oven over medium heat for 10 minutes, or until crisp. Remove bacon and drain on paper towels, reserving drippings in pan. Add chicken broth, brown sugar and salt to reserved drippings; bring to a boil. Stir in Brussels sprouts. Cover and cook for 6 to 8 minutes , until tender. Transfer to a serving bowl using a slotted spoon; sprinkle with crumbled bacon. Serve immediately. Serves 6 to 8.