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