INGREDIENTS

INSTRUCTIONS

Trim brussel sprouts of limp leaves, then cut an 'X' in the base of
each stalk. Bring a large pan of water to a boil, add sprouts and  back
back to a boil. Boil 1 minute, then drain and run cold water  over
until cool. Cut sprouts in half. In separate skillet, saute  bacon 3
minutes. Add garlic and saute til bacon is crisp. Add sprouts  and
saute til warmed through. Pour in beer and bring to a boil.  Simmer
till sprouts are crisp-tender, about 3 minutes. Season with  salt and
pepper. Place in gratin dish and reheat, covered at 350F for  10
minutes or till hot. Or leave in skillet and reheat in it. SERVES:  8
SOURCE: Lucy Waverman's Fast & Fresh column in the Toronto Sun  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 56
Total Fat: 6.2g
Cholesterol: 9.4mg
Sodium: 386.5mg
Potassium: 390.7mg
Carbohydrates: 9.8g
Fiber: 3g
Sugar: 3.3g
Protein: 4.7g