Sautéed Brussels Sprouts with Bacon and Apples

Sautéed Brussels Sprouts with Bacon and Apples

• 2 slices of thick cut bacon, diced
• 1/2-3/4 cup diced apple (or turnip)
• 1 Tablespoon butter
• 2 Tablespoons minced shallot
• 1 1/2 pounds large brussels sprouts, trimmed, leaves separated from cores (about 8 cups), cores discarded
• 3/4 cup shelled unsalted natural pistachios, hazel nuts or almonds
• A few generous squeezes of fresh lemon juice
• A few tablespoons of finely grated hard cheese – we used an aged goat gouda, but parmesan would work as well

Heat oil in large skillet over medium and toss in diced bacon. Cook until done and then transfer them to a paper towel. Add your diced apples or turnip to the pan that you cooked the bacon in and cook for about 2-4 minutes – until soft but not mushy. Heat butter in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and sauté until leaves begin to soften but are still bright green, about 3-4 minutes. Remove from heat, drizzle with lemon juice and toss to combine. Season to taste with salt and pepper. Transfer to bowl and sprinkle with bacon and nuts.
Serves 6 as a side

NOTE: If you are going to double the recipe, I’d advise cooking the sprouts in a couple batches – if you crowd the pan too much they create too much steam and by the time you get them all cooked, you’ll probably wind up with some over cooked leaves.

Source: http://www.houseboateats.com/2009/11/sauteed-brussels-sprouts-with-bacon-and-apples.html