Friday, June 01, 2012

Brussels Sprouts with Apple and Bacon

It's brussels sprouts round 2 at our house! To all you mini-vegetable haters, calm down. Even Jon ate these. I have discovered a trick: if the kitchen smells like bacon, everyone is suddenly interested in what's for supper.

This recipe makes about 3-4 servings. I found a similar recipe by Martha Stewart using the oven, but thought everything came out to mushy. Also, Martha was too stingy with the bacon. Which let's be real, is the only reason that most everyone in our house wanted to taste this.

4 slices bacon, cut in 1/2 inch lengths
2 c. brussels sprouts, trimmed and halved
1/2 of an apple, cubed.
Salt and pepper
1 tsp red wine vinegar (optional. This is Martha's suggestion)

Fry bacon in a skillet. Remove and set to drain on paper towel.

In remaining bacon grease on medium heat, cook brussels sprouts until they begin to turn golden and tender. While they cook, season them with salt and pepper.

Add chopped apples and cover. I used a green apple, but the dish looks better if you use a pink or red apple. Cook until apples are warm OR until the apples are as soft as you like them. I like them to stay a little crispy.

Add bacon. Toss with red wine vinegar if you like. I didn't have any of that, so we ate it naked. Of vinegar.

1 comment:

  1. Anonymous6:49 am

    Sounds Great! Can't wait to try it. But we have red wine vinegar in the house so wouldn't have to eat it 'naked'. Liked the post. -Mom & Dad


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