Braised Brussels Sprouts
If your Brussels sprouts are on the small side, halve them instead of quartering so they'll cook in the listed amount of time.
Makes: 6 servings Total time: 40 minutes
|4||strips thick-sliced bacon, diced4 strips|
|2||lb. Brussels sprouts, trimmed and quartered2 lb.|
|1⁄2||cup thinly sliced onion1⁄2 cup|
|1⁄4||cup unsweetened apple juice1⁄4 cup|
|2||Tbsp. whole-grain mustard2 Tbsp.|
|1||Fuji apple, cored and diced1 Fuji apple,|
|4||Tbsp. unsalted butter, diced4 Tbsp.|
|2||Tbsp. cider vinegar2 Tbsp.|
|Salt and black pepper to taste|
Cook bacon in a large sauté pan over medium heat until crisp, 7–10 minutes. Transfer bacon to a paper-towel-lined plate, then increase heat to high.
Add Brussels sprouts and onion to drippings and cook until sprouts begin to brown, about 5 minutes; season with salt.
Deglaze pan with apple juice, scraping up any browned bits on bottom. Add mustard, cover, reduce heat to medium-low, and cook sprouts until nearly fork-tender, 6 minutes. Add diced apple, cover, and cook until tender, 3 minutes.
Stir in butter, vinegar, and bacon, then season with salt and pepper.
Per serving: 204 cal; 12g total fat (6g sat); 27mg chol; 279mg sodium; 17g carb; 6g fiber; 6g protein