Photo: Jennifer Causey; Styling: Missie Neville Crawford
2 slices center-cut bacon
4 teaspoons canola oil
1 pound medium Brussels sprouts, trimmed and halved
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted chicken stock
4 tablespoons apple cider, divided
1 tablespoon light cream
How to Make It
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.
I served this with ham for Christmas dinner and this surprised the brussels sprouts skeptics in the group. I made it exactly as written, and kept it on low heat for a while afterward since one dish took longer to finish than anticipated. Will definitely do this again!
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