Warm Brussels Sprouts with Apples and Red Onions

Slice the Brussels sprouts to help them cook quickly, then splash them with a warm bacon vinaigrette. Use the best bacon you can find for this recipe.


8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 54
Caloriesfromfat 25 %
Fat 1.5 g
Satfat 0.5 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 3 g
Carbohydrate 8.4 g
Fiber 2.6 g
Cholesterol 3 mg
Iron 0.9 mg
Sodium 228 mg
Calcium 28 mg


2 slices applewood-smoked bacon
2 cups diced peeled Granny Smith apple
1/2 cup thinly sliced red onion
1 garlic clove, minced
2 tablespoons water
2 tablespoons cider vinegar
3 cups thinly sliced Brussels sprouts (about 1 pound)
1 teaspoon stone-ground mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add apple, onion, and garlic to drippings in pan; sauté for 5 minutes or until lightly browned. Add 2 tablespoons water and vinegar to pan, scraping pan to loosen browned bits. Add Brussels sprouts; cook 5 minutes or until tender, stirring frequently. Stir in mustard, salt, and pepper. Remove from heat. Sprinkle with bacon. Serve immediately.

Laura Zapalowski,

Cooking Light

November 2007
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