Braised Brussels Sprouts

1/4 pound bacon, diced
1/2 cup chopped onion
1 to 1 1/2 pounds Brussels sprouts, outer leaves
    removed and stems trimmed, each cut in half
1/2 cup low-sodium chicken broth
Pinch sugar
Salt
Freshly ground black pepper

Place the bacon in a pan with a lid that is large enough to eventually hold all the Brussels sprouts. Cook bacon over medium heat until it releases its fat, 3 to 4 minutes. Add the onion and cook, stirring every minute or so, until it is translucent, about 3 minutes.

Add the sprouts, broth, sugar and salt and pepper to taste, stirring to combine. Increase the heat to high and bring to a boil. Immediately reduce heat to low and cover the pan.

Cook slowly until sprouts are tender, 25 to 30 minutes. Uncover, increase heat to high and bring back to a boil. Cook until the liquid has almost evaporated, about 4 minutes.

Serve immediately, or cover and keep warm until ready.

Serves 6.

Per serving: 127 calories; 5g protein; 8g carbohydrates; 9g fat (3g saturated fat); 13mg