Serve 4

12 oz                  Brussel Sprouts, trim and cut in 1/2

½ pound             Bacon, rough chop

1 T                      Butter

½ c                      Water

3 oz                     Cranberry Habanero Cheese

2 T                      Balsamic Vinegar

Sautee Bacon until crispy

Remove Bacon and set aside

Using Bacon grease in pan sauté Brussel Sprouts until browned

Add butter and water and let steam until water is dry and sprouts are soft. Remove from heat.

Stir in Cheese and Balsamic Vinegar