Pan-seared Brussels Sprouts
with Apples, Bacon, Shallots and Rosemary
Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Wheat-free"So yummy!!! I've never liked brussels sprouts before but these were delicious. Bacon really does make evrything better. Even my kids liked them and they are picky." - ppulica
Yield: 6 Servings Ready in 20 minutes
favorite of 27 people 34 people want to try
Verified by nesshawk
|1 lbBrussel sprouts; trimmed and havled|
|8 stripsbacon; cut into strips|
|1 tblolive oil|
|2 eashallots medium; peeled and thinly sliced|
|1 eared apple; cored and chopped|
|1 tblfresh rosemary; chopped|
|1/4 cuphazelnuts; toasted|
|1/4 cupcranberries; dried|
|2 tblmaple Syrup|
|1 tblwhite wine|
|sea salt and pepper; to taste|
Pan-seared Brussels Sprouts Preparation
Cook the Brussels sprouts in boiling, salted water 3 to 4 minutes or until tender but still bright green. Refresh in cold water and drain. (You also may steam or roast them if you prefer.)
In a heavy sauté pan, cook the bacon until lightly crisped. Remove from the pan. Pour off any excess bacon fat.
Place the sauté pan back over medium heat and add the olive oil. (You may stir in 1 tablespoon of bacon fat as well for additional flavor!) Cook the shallots, apples and rosemary about 2 to 3 minutes or until the shallots are lightly golden. Stir in the Brussels sprouts and toss to heat through. Add the hazelnuts, cranberries and the crisped bacon and cook for 1 minute. Stir in the maple syrup and wine or vinegar. Season with salt and pepper.
Recipe by Lynne Vea, PCC Chef
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Pan-seared Brussels Sprouts Reviews
So yummy!!! I've never liked brussels sprouts before but these were delicious. Bacon really does make evrything better. Even my kids liked them and they are picky.
1 years, 5 months, 6 days, 19 hours, 2 minutes ago
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