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.
Originally published in ParentsCanada magazine, November 2012.
By Julie Van Rosendaal|
October 25, 2012