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Braised Brussels Sprouts with Cider and Bacon

Photo: Jennifer Causey; Styling: Missie Neville Crawford


Serves 4 (serving size: 1/2 cup)


  • 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

Nutrition Information

  • calories 123
  • fat 7.7 g
  • satfat 1.6 g
  • monofat 3.3 g
  • polyfat 1.5 g
  • sodium 221 mg

How to Make It

  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.