The first time I ever tried Brussels sprouts, they were just plain and steamed. Let's say, I was not a fan. Steamed and un-doctored Brussels taste, to me, like something out of a dumpster. The best description I can think of is a cross between rotten broccoli and moldy cabbage.

And then I learned how to really cook them.

I am of the mindset that bacon makes everything better, and when it comes to vegetables in general, that goes double. Bacon, and bacon drippings, really help to mellow out the more bitter, natural flavor of the sprouts. As a Southerner, onion and garlic are going to feature in pretty much every veggie dish imaginable, so no surprise there.

But the secret to really good, bacony Brussels is something I threw in on a whim: a few tablespoons of cider vinegar. That little bit of mildly sweet acidity, added right at the end, really boosts the flavor and provides a nice, tangy balance to the bitter sprouts and salty bacon. This is my husband's absolute favorite way to eat Brussels Sprouts, and it's so quick and easy I never mind throwing them together for a simple supper's side.