I have to admitt I got this out of Better Homes and Gardens sometime this fall. It was a real hit at Christmas and Thanksgiving and converted a few who don't like brussels sprouts.
Creamy Brussels Sprouts
4 slices peppered bacon
2 lbs. Brussels sprouts, trimmed and halved
¾ cup chicken broth
½ tsp salt
¼ tsp black pepper
¾ cup whipping cream
In a 12-inch skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 Tbsp. drippings.
In skillet add Brussels sprouts to drippings; cook and stir over medium heat 4 minutes. Add broth, salt and pepper. Heat to boiling. Reduce heat and simmer, covered, 5 minutes. Uncover; cook 2 to 4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 minutes or until thickened.
Sprinkle with crumbled bacon.