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
| COOK: | |
|---|---|
| 4 | strips thick-sliced bacon, diced4 strips |
| ADD: | |
| 2 | lb. Brussels sprouts, trimmed and quartered2 lb. |
| 1⁄2 | cup thinly sliced onion1⁄2 cup |
| DEGLAZE: | |
| 1⁄4 | cup unsweetened apple juice1⁄4 cup |
| 2 | Tbsp. whole-grain mustard2 Tbsp. |
| 1 | Fuji apple, cored and diced1 Fuji apple, |
| STIR IN: | |
| 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.
Nutrition Information
Per serving: 204 cal; 12g total fat (6g sat); 27mg chol; 279mg sodium; 17g carb; 6g fiber; 6g protein
