Sunday, November 21, 2010

Brussel Sprouts with Apple and Bacon

  • 12 oz. brussel sprouts, quartered
  • 1 fuji or gala apple, cut in 1/2" dice (I used 2) (I used 3-4 because I was scared of tasting brussel sprouts, never tried them because my dad hated them as a kid)
  • 1 red onion, cut in 1/2" dice (I used a sweet onion)
  • 3 slices applewood smoked bacon or good quality bacon, cut in 1/4" strips (I used Oscar Mayer Turkey Bacon - trying to stay away from nitrates during my pregnancy)
  • 1 Tbsp. canola oil
  • 3/4 tsp. kosher Salt
  • 2 Tbsp. fresh lemon juice

It was surprisingly good. Brussel sprouts just remind me of cabbage. They do tend to have an after taste if you eat just one by itself. It was better to have a piece of everything in each bite. I ate mine with some Chicken Rice Sides.
Place the oil, bacon, and onions in a sautee pan on medium heat. Stir constantly and cook 4-5 minutes to caramelize. The onions should be golden brown and fairly crispy.

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

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

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