Brussels Sprouts are good.
Bacon and apples make them better.
Bacon makes anything better really.
The Husband even approved, with seconds of course. They are soft but still have a bite. Carmelized which adds a sweet texture and enhanced flavor. The apples are disguised (what he said). And thick cut bacon and some grease…come on, what is not to like.
Roasted Brussels Sprouts, apples…and bacon
- 4 slices thick cut bacon, chopped
- 1 lb. Brussels sprouts, quartered
- 2 tablespoons butter
- 1 teaspoons Kosher Salt
- 1/2 teaspoon (or more) Freshly ground black pepper
- 1 green apple, chopped
1. In a small sauce-pan, cook bacon on medium low, until crispy. Drain fat into container and let bacon dry on papertowel.
2. In a large non-stick pan, add brussels sprouts, butter and salt and pepper. Turn on heat to medium high. Stir occasionally for 3-5 minutes. Turn heat down and deglaze pan with 2/3 cup water. Put lid on pan and cook for 2 minutes.
3. Remove lid. Add 1 heaping tablespoon of bacon grease and chopped apple. Continue to stir occasionally. When all water is evaporated, add chopped bacon.
4. Taste test. Add salt and pepper if needed. Test the texture of the sprouts too. Don’t overcook them – you want them to still have a bite/crunch to them! Enjoy hot.