Photo: Jennifer Causey; Styling: Missie Neville Crawford
Yield
Serves 4 (serving size: 1/2 cup)

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.

Ratings & Reviews

Very good, easy to prep & easy to cook

carolfitz
January 30, 2016
Made to recipe except used all cider instead of half chicken stock/half cider.  Nice combo of flavors & textures and liked the little bit of cream to finish.  

Even the skeptical were impressed!

SingingGourmand
December 27, 2015
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!