Hey there Todd.  

Well, I know that not many people enjoy eating bussel sprouts but I found a way of making them this Thanksgiving that everybody seemed to enjoy.  
Sometimes adding a little bacon makes everything better eh?  

There is a lot of wiggle room in this one but the process is pretty simple.  I don't use measurements particularly and go by taste.

Ingrediants needed:
Brussel Sprouts, either fresh or frozen.  A bag can generally serve 4.
Bacon.  Start with 3 large slices and add more if wanted.
Garlic.  Used sparingly.  Can be fresh, jar, or powder.  Two teaspoons is what i use.
Butter.  About two tablespoons.

Directions:
Boil the sprouts in a pot until fork tender.  This is usually a little after they turn bright green and then dark again.  Drain and let cool.  Cut the sprouts in half and put aside.

In a frying pan, melt enough butter to cover the bottom.  Usually a tablespoon, depending on pan size.  At this point you are just using a medium to low heat and will add the garlic.  Powdered or minced in the jar are easiest.  Make sure garlic is finely minced if you use fresh.  Cut the bacon into thin pieces going shortways across the fat.  (This is easy using kitchen shears if you have them.)  Cook with the garlic and butter until cripsy.  When the bacon is done, add the sprouts and saute, making sure to thoroughly cover each sprout with the sauce.

Can be served on it's own or tossed with pasta, couscous, or rice.