Sautéed Brussels Sprouts With Apples

  • Yield: Makes 6 servings


  • 1 1/2 pounds Brussels sprouts, trimmed
  • 4 none bacon slices
  • 1 none Braeburn apple, peeled and diced
  • 2 tablespoons minced shallots
  • 1 none garlic clove, minced
  • 1/4 cup dry white wine
  • 1/4 cup low-sodium fat-free chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup freshly shaved Parmesan cheese


1. Cut Brussels sprouts in half, and cut into shreds.

2. Cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 3 Tbsp. drippings in skillet. Crumble bacon.

3. Sauté apple, shallots, and garlic in hot drippings over medium-high heat 3 minutes. Stir in wine and next 3 ingredients, stirring to loosen particles from bottom of skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Add Brussels sprouts; saute 8 to 10 minutes or until sprouts are crisp-tender. Top with shaved Parmesan cheese and crumbled bacon. Serve immediately.


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Sautéed Brussels Sprouts With Apples Recipe