Third place recipe by Julie Jinkinson of Sheldon, Iowa
1 1/2 pounds fresh Brussels Sprouts
10 slices of bacon
3 teaspoon butter
2 teaspoons olive oil
2 teaspoons minced garlic
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In a large skillet, cook bacon on medium-high heat, turning occasionally until evenly browned. Drain and cool on paper towels. Crumble.
Heat 1 teaspoon butter and olive oil in a large skillet on medium-high heat. Cook and stir minced garlic until golden brown, 3 to 5 minutes. Add sprouts; toss to coat. Stir in chicken broth, salt and pepper. Cover and cook until sprouts are tender, 12 to 14 minutes. Drain excess liquid from pan.
Stir remaining 2 teaspoons butter into sprouts until melted. Mix in crumbled bacon and serve.