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Cider Bacon Brussels Sprouts

tray of brussels sprouts with onion

Cider bacon brussels sprouts - cider bacon brussels sproutsCaramelized 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.


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.

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