Warm Brussels Sprouts with Apples and Red Onions

4 Reviews
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8 servings (serving size: 1/2 cup)
By Laura Zapalowski
November 2007
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

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

How to Make It

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.

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Ratings & Reviews

Wonderful, even for people who don't like brussels sprouts!

Gina619
January 10, 2017
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!

Gina619's Review

Sarah
December 08, 2009
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.

Nicnuss71's Review

larcgirl
November 24, 2009
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!

carolfitz's Review

Nicnuss71
September 22, 2009
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.

larcgirl's Review

carolfitz
December 23, 2008
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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