Brussel sprouts are part of the cabbage family.  Brussel sprouts are at the peak of their season from September through May.  This might be your last chance to pick fresh peak of the season brussel sprouts.   When I am picking brussel sprouts, I want them to be small, firm and a brilliant green color.

Remove any loose or yellowish leaves.  Trim and cut an “X” in the stem, this will cause the sprout to cook evenly.  4 slices of bacon, fried crisp, crumbled and set aside.  Reserve 1 tablespoon of the bacon fat.  2 pounds brussel sprouts, 1/4 cup red onion sliced, 1 medium red delicious apple, peeled and chopped, 1 (8oz.) can sliced water chestnuts, drained,  2 1/4 teaspoons chicken bouillon, 1/8 teaspoon pepper, 1 cup chicken broth.

Add the bacon fat to the skillet add the onions and saute for approximately 1-2 minutes. Add the sprouts, mix well continue for another 5-minutes or until the sprouts start to soften.  Add the apples and water chestnuts and cook for about 1-minute. Add the chicken broth, bouillon, and pepper. Bring to a rapid boil, reduce the heat to a simmer, taste the broth. Put a top on the skillet and cook for about 10 – 12 minutes.    Remove the sprouts from the skillet with a slotted spoon, put on a plate and sprinkle the crumbled bacon on top.