Cider bacon Brussels sprouts

By Julie Van Rosendaal on October 25, 2012
Caramelized with crispy bacon and sweetened with apples and cider, this easy-to-make recipe was a hit – expect it to convert even the most unenthusiastic Brussels sprouts eater. Perfect for winter, it was quick to come together with all the elements of a great side dish – hearty veggies studded with chewy, salty bacon, sweet apples and crunchy pecans – ideal for your holiday table.

From Alysha Braun, St. Catharines, Ont.


1 1/2 lb (750 g) Brussels sprouts, cut lengthwise in half
4 slices bacon, chopped
1 medium shallot, finely chopped
1 small tart apple, cored and diced
2 sprigs fresh thyme
1/2 cup (125 ml) apple cider or juice
1/2 cup (125 ml) pecans, toasted
Freshly ground black pepper


1. Bring a large pot of lightly salted water to a boil and cook Brussels sprouts for 5–6 minutes, until tender-crisp. Drain well.

2. While the sprouts are cooking, heat a large, heavy skillet over medium-high heat and sauté the bacon until crisp. Remove with a slotted spoon and set aside, leaving the drippings in the pan. Sauté the shallots in the bacon drippings until tender, scraping up any brown bits, and then add the Brussels sprouts. Let them caramelize a bit on the cut side, then add the apple and thyme and deglaze the pan with the apple cider or juice.

3. Cook on high until the liquid is reduced and Brussels sprouts are tender, but not mushy. Toss in the bacon and pecans, season with pepper and serve warm.

Serves 6.

Originally published in ParentsCanada magazine, November 2012.

By Julie Van Rosendaal| October 25, 2012

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