1 1/4 pounds Brussels sprouts, trimmed and quartered
4 strips bacon, chopped
1 teaspoon olive oil
1/2 cup diced onion
1 garlic clove, minced
1/4 cup sour cream
Salt and freshly ground pepper, to taste
Fit a large sauce pan with a steamer basket and pour water up to the bottom of the basket. Set over high heat until water boils. Place Brussels sprouts in basket and steam for 6 minutes or until tender.
Meanwhile, in a nonstick sauté pan over medium heat, cook the bacon pieces until crisp, stirring frequently. Remove to a paper towel-lined bowl or plate. Using the same sauté pan, drain the fat then wipe out the pan with a paper towel. Add 1 teaspoon of olive oil and heat over medium-high heat. Add the diced onion and garlic to the pan and sauté, stirring frequently, until the onion is translucent, about 3 to 4 minutes.
In medium serving bowl, stir together the bacon, onion and garlic, sour cream and Brussels sprouts. Season to taste with salt and pepper.