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Brussels Sprouts with Apples and Bacon
For this simple skillet side, we thinly slice Brussels sprouts, apples and shallot so they cook quickly and absorb flavors. A food processor fitted with a slicing disk is the fastest, easiest way to do the prep, but if you prefer, you could use a sharp chef’s knife. To create layered texture and taste, two of the three sliced apples hit the skillet several minutes ahead of the remaining apple, sprouts and shallot; this gives them time to soften and for their flavors to concentrate. This is an excellent accompaniment to pork chops, a pork roast or roasted turkey.
4 to 6
Servings
30 minutes
Ingredients
-
3
tablespoons cider vinegar
-
2
tablespoons extra-virgin olive oil
Reviews
October 8, 2023
Delicious!
Made this recipe this evening, and it is a winner. We only had one change to suggest. There is more than enough oil with the bacon, so a dressing is a bit much. On our second serving, I added just a drizzle of balsamic glaze instead of the olive oil/mustard dressing. It was even better. It is tasty and would certainly serve as a one pot main course in a bowl.
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