Ingredients:
1 1/2 lb Brussels sprouts (about 16-20 sprouts)
1 tablespoon olive oil
1 tablespoon dried Thyme
1 tablespoon dried Oregano
1/4 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced
2 strips bacon
1 cup chicken broth
1/3 cup sliced almonds

Preparation:
Rinse and then cut off any brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Cut Brussels sprouts in half, lengthwise.
Mix sprouts thoroughly in a medium bowl with the olive oil, oregano, thyme, chili powder and salt and pepper.
In large sautee pan over medium heat, cook bacon until lightly crisp. Remove bacon, let cool and slice or crumble then set aside.
In same sautee pan with the bacon fat over medium heat, lightly sautee the garlic and almonds for a minute, then add the Brussels sprouts.
Using tongs, place Brussels sprouts sliced side down and brown.
After all sprouts are browned, turn them over, turn up heat to high, add chicken broth, lightly cover and allow them to steam for about 8-10 minutes until chicken broth evaporates and sprouts are tender.
Serve immediately while tender and hot.

Substitutions:
If no bacon, substitute 1 tablespoon of unsalted butter. Pecans or pine nuts can substitute almonds.