Tangy Brussels Sprouts with Apple

By hadleyinparis
October 10, 2012
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Author Notes:

Smoky lardons and tangy Granny Smith apples meet brussels sprouts for an easy yet delectable fall dish.


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
  1. Prepare the brussels sprouts: chop off and discard the ends and slice vertically.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add lardons and cook for 4-5 minutes, until lightly browned.
  4. Add apple and cook until it begins to soften, 3-4 minutes.
  5. Deglaze the pan with the white wine, cooking for 1 minute.
  6. Add sliced brussels sprouts and mix well. Cook for 4 minutes, stirring at regular intervals.
  7. 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.
  8. Salt and pepper to taste -- I recommend lots of peppers. Serve hot or at room temperature.

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