My 12-year-old son James and I developed this recipe together using his favorite ingredients: bacon, onions, apples, and brussels sprouts! The sage adds a fresh touch at the end. —Lynda Marren
Test Kitchen Notes
On a gorgeous Indian summer day with guests for dinner, nothing screams fall like Brussels sprouts and apples. This was a winner all around the table, and was not only delicious, but also easy to pull together. Each element—the bacon, onions, sprouts and apples—could be prepared individually over a few hours, and then combined just before dinner was served. The savory richness of the flavors paired perfectly served with the lamb we served. Sadly, there were no leftovers. —Sheri Nugent
6 to 8
slices bacon, cut into 2-inch pieces
small red onions, cut into bite-size chunks
brussels sprouts, trimmed and cut lengthwise
Cook the bacon in a large skillet over low heat until brown and crispy (I turn up the heat after the fat renders to speed up the process). Transfer with a slotted spoon to a plate lined with paper towels and set aside.
Remove all but 1 tablespoon of bacon drippings. Add the onions and olive oil to the skillet. Sauté on medium-high heat until onions are cooked and slightly caramelized, about 6 minutes. Transfer onions with a slotted spoon to a bowl.
Add butter to the oil and combine. Turn heat to high.
Place the brussels sprouts cut side down in a hot skillet, spreading brussels sprouts out. Brown well on one side before stirring. Add salt, pepper, and Herbes de Provence. Stir and cook until soft on the outside but still firm inside, about 6 to 8 minutes.
Transfer brussels sprouts to the bowl with onions.
Add apples to hot pan and brown, about 3 minutes on each side.
Add the chicken stock and vinegar. Turn off heat until ready to serve.
Just before serving, add all ingredients, except sage and bacon, back into pan and toss to warm.
Season with salt and pepper to taste. Sprinkle with sage and the crisp bacon. Serve immediately.