I am crazy about Brussels Sprouts, and up until recently the only way I've prepared them is to cook the frozen ones and sprinkle vinegar over them. But there are dozens of other delicious ways to prepare and serve them. Here is one.
Recipe & photo: Tasteofhome.com
Prepare cornbread batter according to directions; stir thawed corn into batter. Pour into a sprayed square baking dish and bake in a preheated 375-degree oven for 15 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
In a large skillet, cook bacon until crisp. Reserve the bacon drippings. Crumble bacon after it has cooled.
Place the Brussels sprouts on a baking sheet and toss with reserved bacon drippings, salt, pepper, and nutmeg. Roast for 15-20 minutes.
Break the cooled cornbread into bite-size pieces and place on a baking sheet. Bake for 12-15 minutes, stirring occasionally, until it becomes golden and crispy.
Add the onion to the same skillet the bacon was cooked in. Cook over medium-high heat until caramelized.
Just before serving, toss the Brussels sprouts with 3/4 of the crumbled bacon, caramelized onions, and cornbread crumbs. If desired, use chicken stock to moisten mixture. Pour into a serving bowl and garnish with remaining crumbled bacon. Top with Parmesan cheese, if desired.