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Author Notes: Smoky lardons and tangy Granny Smith apples meet brussels sprouts for an easy yet delectable fall dish. —hadleyinparis
Serves 4, as side dish
- 3.5 ounces lardons (French-style bacon; chopped American bacon would also work)
- 1 tablespoon olive oil
- 1 tart apple (e.g., Granny Smith), diced
- 4 cups brussels sprouts
- 1/3 cup dry white wine (e.g., sauvignon blanc)
- 1/3 cup chicken broth
- salt and pepper to taste
- Prepare the brussels sprouts: chop off and discard the ends and slice vertically.
- In a large skillet, heat the olive oil over medium heat.
- Add lardons and cook for 4-5 minutes, until lightly browned.
- Add apple and cook until it begins to soften, 3-4 minutes.
- Deglaze the pan with the white wine, cooking for 1 minute.
- Add sliced brussels sprouts and mix well. Cook for 4 minutes, stirring at regular intervals.
- Add broth and stir well. Cook another 3-4 minutes, until all liquid has been absorbed and the mixture begins to stick a bit to the pan.
- Salt and pepper to taste -- I recommend lots of peppers. Serve hot or at room temperature.