Kimberly Higgins Dietitian Food Nutrition
Cooking Brussel Sprouts
Brussel sprouts with apples and bacon
Brussel sprouts with apples and bacon

Brussel Sprouts with Apples and Bacon

Prep Time 15 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 6


  • 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.