It’s been a beautiful fall in Michigan. Autumn is my favorite season for many reasons, but the delicious, warm comfort foods that ease us into winter play a big role! I love farmer’s markets, apple orchards, and road side produce stands. Around this time of year, two items that are plentiful are brussels sprouts and apples. I think brussels sprouts get a bad rap. I love them, they just need to be prepared properly to avoid the sulfurous smell and off taste. Brussels sprouts fall into the cruciferous category and provide a good source of Vitamins A and C. Although it has been noted that they contain compounds that act as goitrogens, we don’t eat them every day and generally don’t worry about the small amounts of these substances.
This recipe is made even better by the addition of bacon! Salty, sweet, and savory! Enjoy!
Brussels Sprouts with Apples and Bacon
- 1 pound of brussels sprouts
- 1 large or 2 small apples
- 1 small or 1/2 of a large sweet, yellow onion
- 5 strips of nitrite and nitrate free bacon
- 1 teaspoon dried thyme
- 2 Tablespoons apple cider vinegar
- freshly ground pepper
What to do:
Wash and trim the brussels sprouts. Cut small ones in half and larger ones into quarters. Leave the peel on the apples and cut into medium size dice. Chop the onion. Slice the bacon into 1/4 inch pieces.
Heat a large skillet over medium heat and add the bacon pieces. Saute the bacon until crisp and the fat is rendered. Remove the bacon to a small bowl, leaving the fat in the pan. Add the onion to the pan and saute until lightly golden, 3-5 minutes. Add the brussels sprouts to the pan and saute until the edges start to brown, 3-5 minutes. Add the apples and thyme to the pan. Cook for an additional 3-4 minutes. At this point there are lots of beautiful browned bits stuck to your pan. This is FLAVOR and we don’t want to miss out on it! Pour in the apple cider vinegar and scrap the bottom of the pan to release the browned bits. Remove from the heat and stir in bacon. Season to taste with freshly ground pepper. Serve warm!
Yield 4 servings