3 slices bacon, coarsely chopped
1/4 c. chopped pecans
2 boxes (10 oz. each) frozen Brussels sprouts, thawed and halved (or 2 cups
fresh, halved)
1/4 c. apple juice and cider
1/2 tsp. salt
1/4 tsp. pepper, or to taste

In large skillet cook bacon over medium heat 5 minutes, stirring frequently, until crisp. Stir in pecans and cook 1 minute, until toasted. With slotted spoon, remove bacon and pecans to paper toweling to drain. Drain off all but 1 tablespoon fat from skillet. Add Brussels sprouts and stir to coat with remaining bacon fat. Stir in apple juice.

Cover and bring to a boil over high heat. Reduce heat to low and simmer 8 to 10 minutes (for frozen) or 10 to 12 minutes (for fresh) until brussels sprouts are tender. Before serving, add bacon, pecans, salt and pepper.