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Brussels Sprouts with Apples and Bacon

Brussels Sprouts with Apples and Bacon

By Rose HattabaughDecember 15, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

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.

Ingredients
  • 3

    tablespoons cider vinegar

  • 2

    tablespoons extra-virgin olive oil

  • 2

    teaspoons whole-grain mustard OR dijon mustard

  • Kosher salt and ground black pepper

  • 3

    crisp, sweet apples, such as Honeycrisp or Gala, unpeeled, quartered and cored

  • 1

    pound Brussels sprouts, trimmed

  • 1

    medium shallot, halved lengthwise

  • 4

    ounces bacon, chopped

In a small bowl, whisk together the vinegar, oil, mustard, ½ teaspoon salt and ¼ teaspoon pepper; set aside.

In a food processor with the slicing disk, slice 2 of the apples; transfer to a small bowl. Using the same slicing disk, slice the remaining apple, sprouts and shallot; set the mixture aside separately from the first 2 sliced apples.

In a 12-inch skillet over medium, cook the bacon, stirring, until browned, 5 to 6 minutes; using a slotted spoon, transfer to a paper towel-lined plate.

To the fat remaining in the skillet, add the 2 sliced apples; cook over medium, stirring occasionally, until softened, 4 to 5 minutes.

Add the sprouts mixture and cook, stirring occasionally, until the sprouts are tender-crisp, 5 to 6 minutes.

Off heat, toss in the dressing and bacon. Taste and season with salt and pepper.