Brussel Sprouts with Bacon and Pine Nuts

• 3 - 10 ounce packaged of frozen Brussel Sprouts (approx 2 pounds)
• 6 slices of bacon
• 1 Tablespoon olive oil
• 4 garlic cloves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/4 cup toasted pine nuts (pignoli)

Cut the tough ends off of the brussel sprouts. In a 4 quart saucepan, add approximately 1 inch of water and bring it to a boil. Add the brussel sprouts and bring back to a boil. Reduce heat to low, cover and simmer for 5 minutes stirring occasionally. Drain. Do not over cook.

Cook the bacon until browned and crispy. Remove and place bacon on a paper towel and when cooled, crumble. Pour off all but 1 Tablespoon of fat in the pan.

Increase heat to medium and add olive oil to frying pan. Add brussel sprouts, garlic, salt and pepper. Stir frequently until brussel sprouts are browned (approx 5 minutes). Top with crumbled bacon and pine nuts.