Sauteed Brussels Sprouts with Apples and Bacon
Brussels sprouts just may become your favorite part of the meal with this savory side dish from "Basic to Brilliant, Y'all," by Virginia Willis.
- Servings: 4
- 1 pound brussels sprouts, trimmed and halved lengthwise
- 2 slices thick-cut bacon, cut into lardons
- 1 onion, preferably Vidalia, chopped
- 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
- Leaves from 2 sprigs thyme, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- Coarse salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and just tender, about 5 minutes. Drain and set aside.
In a medium skillet, cook bacon over medium heat until crisp, 5 to 7 minutes. Decrease heat and add onion; cook, stirring, until translucent, 3 to 5 minutes. Add apple and thyme; cook, stirring occasionally, until apple is golden brown, about 3 minutes.
Add brussels sprouts and toss to combine. Cook, stirring occasionally, until tender, about 5 minutes; sprinkle with parsley and season with salt and pepper. Transfer to a warmed serving platter and serve immediately.