Brussels Sprouts with Apple, Bacon and Honeyed Pecans
Brussels sprouts absorb tons of flavor with smoky, fatty bacon, tangy Honeycrisp apple, a savory shallot, and a bright, unifying cider vinaigrette.
- Makes4 to 6 servings
- Cook Time30 minutes
- 4
For this simple skillet side, we shred the Brussels sprouts so they cook quickly, absorb flavors and integrate easily with the other ingredients. Smoky, fatty bacon, a tangy Honeycrisp apple and savory shallot are perfect companions to the sprouts, and cider vinaigrette draws together all the elements. We finish the side with sticky, honey-toasted pecans to add pops of sweet, nutty flavor. A food processor fitted with a slicing disk is the fastest, easiest way to shred the sprouts and slice the apple and shallot, but if you prefer, you could practice your knife skills and do the work by hand. This is an excellent accompaniment to pork chops, a pork roast or roasted turkey.
Don’t overcook the sprouts. They’re done when tender-crisp and still bright green. If cooked until fully tender, their texture and appearance become quite lackluster.
Step 1
In a medium bowl, whisk together the oil, vinegar, 1 tablespoon honey, the mustard, ½ teaspoon salt and ¼ teaspoon pepper; set aside. In a food processor with a slicing disk, shred the Brussels sprouts, then slice the apple and shallot.
Step 2
In a 12-inch nonstick skillet over medium, combine the remaining 1 tablespoon honey and the pecans. Cook, stirring often, until the pecans are coated with the honey and lightly browned, 4 to 5 minutes; scrape the mixture into a small bowl and set aside.
Add the bacon to the pan and cook over medium, stirring often, until browned and crisped, 4 to 5 minutes. Remove the pan from the heat and, using a slotted spoon, transfer the bacon to a paper towel–lined plate; set aside.
Step 3
To the fat remaining in the skillet, add the Brussels sprouts, apple and shallot; cook over medium, stirring occasionally, until the sprouts are tender-crisp, 5 to 6 minutes. Off heat, pour on the dressing and toss, then toss in the bacon. Taste and season with salt and pepper. Transfer to a serving dish and spoon on the pecans.
