Photo: Jennifer Causey; Styling: Missie Neville Crawford
Serves 4 (serving size: 1/2 cup)
1. Cook bacon in a nonstick skillet over medium heat 5 minutes. Transfer to a plate; discard drippings. Add canola oil and Brussels sprouts to pan, cut side down. Cook 2 minutes, without stirring. Stir in salt and pepper; cook 2 minutes. Add chicken stock and 2 tablespoons apple cider; cover partially, and cook 3 minutes. Crumble bacon over top. Stir in 2 tablespoons apple cider and cream; simmer 1 minute.