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