Caramelized Brussels Sprouts with Apples, Bacon and Pecans
Hands On Time: 45 minutes
Total Time: 45 minutes
12 ounces Brussels sprouts, cleaned and sliced 1/4 inch thick
2 slices center-cut bacon
1 tablespoon olive oil
2 tablespoons 100 percent pure maple syrup
2 tablespoons cider vinegar
1 peeled honeycrisp apple, diced in 1/2 inch cubes
2 tablespoons chopped pecans
Salt and pepper, to taste
Place chopped pecans in a large skillet over low heat and stir frequently until toasted. Watch carefully so that they do not burn. Remove from pan, set aside and wipe the pan clean.
In the same large skillet cook bacon until crisp. Remove and drain on paper towels. Leave up to 2 tablespoons of rendered bacon fat in the pan. Add 1 tablespoon of olive oil. Place the pan over medium-low heat and add the sprouts in a single layer. Cover and cook until the sprouts are green on the top and browned on the bottom (about 5 minutes).
Stir and place the apples on top of the sprouts. Cover again for 2-3 minutes until the other side of the sprouts are brown and the apples have started to soften. Uncover and add the vinegar and maple syrup; stir to combine. Cook for another 2-3 minutes on medium-high until all liquid is absorbed and the sprouts are fork-tender. Turn off the heat.
Crumble bacon and add to the pan. Stir in the toasted pecans. Add salt and pepper to taste.
About the recipe
This bacon-filled vegetable side dish from reader Karen Hacker was a holiday recipe contest winner in 2018.