Brussels Sprouts with Garlic & Parmesan

Don't say  'ewwww' I disliked them as a kid too! but after trying this recipe I found that I like them very much. The bacon doesn't hurt any either. Bacon makes every thing beater.

3 pounds Brussels sprouts
½ pound bacon, cooked crisp
¼ cup unsalted butter
¼ cup olive oil, pure, not extra v.
12 cloves garlic minced
2 cups chichen stock
salt , to taste
black pepper, fresh ground, to taste
1 ½ cups Parmesan cheese, fresh grated


Trim the ends,or cut from stock, and cut the sprouts in half, pole to pole. Heat the butter and oil in a 12" or 14" dutch oven, 12 or 14 charcoals on the bottom only. Sauté sprouts 1 minute. Add garlic and cook about 2 minutes more. Add chicken stock and bacon, Cover with lid, move about 5 charcoals from the bottom, to the top, simmer until tender crisp, about 10 minutes, stirring occasionally. Season with salt and pepper and top with the cheese. Serves about 12.