Yeh, I know what you’re thinking.
“Sprouts!?! It’s August, man! We should be grillin’ and eatin’ meat and stuff!”
And you know what? You can grill, but, while you’re doing the chicken (might I suggest Nigella’s chicken?) you can toss this tasty side dish together on the stove top in minutes! And, topped with grilled halloumi (available at better cheese shops and markets), grilled along with the chicken, you won’t mind the sprouts.
INGREDIENTS
•1 tbsp olive oil
•2 cloves garlic, minced
•2 fresh basil leaves, chopped
•Chopped fresh parsley
•1 tbsp olive oil
•1 tbsp Sherry Peppers Sauce (or some good sherry and a bit of hot sauce)
•8 oz shaved Brussels sprouts
•3 slices cooked bacon, chopped*
•1/4 tsp coarse sea salt
•2 tbsp smoked brown sugar
•Honey roasted pecans
*I used maple roasted bacon.
Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts, Sherry Peppers Sauce, basil, and parsley and continue sauteing for another 4-5 minutes, until bright green and tender. 
Add the sea salt, brown sugar, and chopped bacon and toss together.
Toss with the honey roasted pecans and serve.
This is very good on its own, but, if you move that slice of grilled halloumi cheese on top of the sprouts and get a bit of all in one bite?
Most excellent sprouts, ever!