Thursday, November 8, 2012

Brussel Sprouts with Apple & Bacon

I LOVE Fall produce - butternut squash, cabbage, celery (which is best in the Fall season), eggplant and, my favorite, Brussels sprouts... or, "little cabbages" as I used to call them when I was a child.

This simple holiday recipe for brussel sprouts with apple & bacon is brought to you today by Chef Susan Feniger from a little cooking pamphlet titled, Holiday Joy Made Easy, chef collection 2010, volume 1 that I picked up 2 years ago at the store. Feniger writes, "There's something about brussel sprouts that make them perfect to combine with other flavors." I'm no chef, but I couldn't agree more with her. This recipe is incredibly simple to fix and bursting with flavor - sweet from the apples & salty from the bacon. I would go well with your Thanksgiving turkey as a delicious and unique side dish!

Give this recipe a shot and check out Chef Susan Feniger's website for more of her recipes HERE !

Brussel Sprouts with Apple & Bacon


12 ounces brussel sprouts, cut and quarted
1 fuji or gala apple, cut in 1/2 inches
1 red onion, cut in 1/2 inches
3 slices of applewood smoked bacon or good quality bacon, cut in 1/4 inch strips
1 tablespoon canola oil
3/4 teaspoon kosher salt
2 tablespoons fresh lemon juice


1. Place the oil, bacon and onions in a saute pan, on medium heat. Stir constantly and cook for 4-5 minutes to caramelize. The onions should be golden and the fairly bacon fairly crispy.*

2. Add apples, brussel sprouts and salt and continue cooking for another 5-8 minutes. Stir occasionally, but you want to let sit still in the pan long enough to sear and color.

3. When all are nice, seared, golden brown, but brussel sprouts are still partially crisp, turn off the heat and add lemon juice. Stir and remove pan to stop the cooking process. Serve warm

* I personally felt it took a little longer than 4-5 minutes for the onions to caramelize and for the bacon to become crispy. I would suggest adding the bacon first and cooking just a few minutes before adding the onions. 

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