Bacon-Apple Brussels Sprouts
by PUBLIX Aprons®
(Published by permission.)
Serves: 4 people. Preparation time: 25 minutes.
3 Slices of Bacon cut into 1" pieces
1 lb. fresh Brussels Sprouts, trimmed and halved
1 Sweet Apple (e.g. Gala, Fuji, McIntosh) cut into 1" chunks
½ C. Unsweetened Applesauce
¼ t. Kosher Salt
¼ t. Black Pepper
Preheat a large sauté pan on medium heat for 2-3 minutes. Add the Bacon and cook it, stirring occasionally, until it is almost crisp (4-5 minutes). Remove and drain the Bacon on towel paper.
In the same pan, increase the heat to medium-high. Add the Brussels Sprouts and the Apple chunks and cook 8-10 minutes, stirring occasionally. The Sprouts should be tender but still green when done. Remove the pan from the heat and stir in the Applesauce, cooked Bacon pieces, Salt and Pepper.
Makes 4 side servings. Soy sauce or Balsamic Vinegar on the table is optional.
"Brussels Sprouts" - These popular "buds" are often misspelled as "Brussel Sprouts" or "Brusselsprouts", even in published cook books. Genetically they are miniature Cabbages with that same familiar flavor. But they grow on tall stalks, not on the ground. The French phrase is "Choux de Brusselles", meaning "Bussels Cabbage". And in Dutch: "Spruitjes". They presumably originated in Brussels, Belgium in the 5th century, where they are very popular, still today. For taste, roasting the Sprouts is a common way to bring out the unique flavor. Use a fork to check their tenderness. Don't over-cook them; most people that don't like these have had them over-cooked where the sulphur smell is released. Common toppings include Parmesan Cheese, Butter, Balsamic Vinegar, Apple Cider, Pistachios, Pine Nuts, Mustard, Brown Sugar and, like this recipe, Bacon. These additions help hide some of the bitterness that Brussels Sprouts have by themselves. Most US grown Sprouts come from the coastal counties of California and Washington State. They are very high in Vitamins C and K.