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.
This is the first recipe I ever made for brussels sprouts that left me wanting more. My husband asked for brussels sprouts and I found this recipe in an old edition of Cooking Light magazine I had laying around the house. I subbed 2/3 cup diced Ukranian sausage for the bacon (just what I had on hand). Delicious!
My fiance loves brussels sprouts. Me, not so much. This dish, however, was one that we both enjoyed. I used a sweeter apple (Gala) and pancetta, which I felt really gave the flavors depth. This one is definitely going into the rotation.
YUM! This recipe has been voted to be one of our Thanksgiving traditions. The kids love it because the brussels sprouts are "disguised". I love it because there are so many wonderful flavors including that of the sprouts. I've been making it since first printed in the 2007 Cooking Light mag. And my husband and children who won't touch veggies on a normal day, love it as well. Can't wait to make it tomorrow!
Is something out of order in the recipe or is the intro wrong? The lead-in says "splash with warm vinaigrette" but the instructions have everything cooking in the vinegar/water. Made to recipe, flavors okay. Served with CL's grilled pork roulade.
I make this dish at holidays. The combination of flavors is absolutely delicious, and it is quick and easy to get onto the table, but still elegant. And it's surprisingly healthy and fresh-tasting. I shave some parmesan cheese over the top before serving, which puts it over the top.
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