Corn, Bacon and Brussels Sprouts Sauté

1. Heat oil in large skillet set over medium-high heat; cook bacon for 2 to 3 minutes or until fat starts to render. Stir in Brussels sprouts, Dandy Sweet Corn kernels, shallots, thyme, salt and pepper. Cook, stirring often, for 6 to 8 minutes or until Brussels sprouts start to brown.

2. Stir in broth, maple syrup, balsamic vinegar and sugar. Cook, stirring frequently, for 3 to 5 minutes or until sprouts are tender, and liquid is reduced to a syrupy glaze.

Tips:

• For a festive garnish, sprinkle with 2 tbsp each dried cranberries and chopped toasted pecans.
• For holiday spice, add 1/2 tsp pumpkin pie spice when sautéeing the Brussels sprouts.