Brussel Sprouts with Apples and Bacon
- 1 lb fresh Brussel sprouts
- 3 slices bacon, cut in 1/2 inch pieces
- 1 firm apple, peeled and diced ex: Gala, Granny Smith, Cortland, Zestar
- 1/2 onion, finely diced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 tsp salt
- pinch pepper
- 2 Tbsp shredded parmesan cheese
- To prepare the Brussel sprouts, cut ends off and remove any dirty or frayed outer leaves. Using a sharp knife cut sprouts in 1/4 inch slices. Don’t worry if some of the outer leaves comes off in the process, include them.
- In a large pot, cook bacon until crispy. Remove bacon pieces to a paper towel lined plate. Remove excess bacon fat from pan, leaving approximately 2 Tbsp. Turn heat to medium low, and add onions, chopped apple and garlic. Saute for 3-4 minuets, until onions are translucent. Take care that garlic does not burn.
- Add wine to onion mixture, bring to the boil and cook for 1 minute to burn off alcohol. Add chicken broth, salt and pepper, stir to combine and then add chopped Brussel sprouts. Stir to coat and partially cover with a lid. Cook 7-8 minutes or until Brussel sprouts are tender but retain some crunch and are still bright green. Remove the lid and cook an additional 1-2 minutes to let any remaining liquid evaporate. If mixture is too dry, add a splash of chicken broth to finish cooking. Turn off heat.
- Top with crumbled cooked bacon and parmesan cheese. Serve immediately.