1. Heat large covered saucepot of water to boiling over high heat. Add sprouts and heat to a boil; cook 5 minutes or until tender-crisp; drain.

2. In large skillet, toast almonds over medium heat 5 minutes or until golden brown, stirring frequently; transfer to plate to cool.

3. In same skillet, cook bacon over medium heat 5 minutes, stirring occasionally. Add onion; cook 5 minutes or until softened, stirring occasionally. Stir in garlic and thyme; cook 1 minute. Stir in vinegar, brown sugar, and salt and pepper to taste; heat to a simmer. Stir in sprouts; cook 3 minutes or until heated through. Transfer sprouts to serving bowl; sprinkle with almonds.

• 7 g Fat
• 1 g Saturated fat
• 3 mg Cholesterol
• 65 mg Sodium
• 17 g Carbohydrates
• 4 g Fiber
• 8 g Sugars
• 8 g Added sugars
• 6 g Protein