Sautéed Brussels Sprouts with Apples



  • 11/2 lbs Brussels sprouts
  • 4 bacon slices
  • 1 Braeburn apple, peeled and diced
  • 2 Tbsp  minced shallots
  • 1 garlic clove,  minced
  • 1/2 cup dry white wine or vegetable broth
  • 1 tsp  salt
  • 1/2 tsp  pepper
  • 1/4 cup freshly shaved parmesan or Romano  cheese


  1. Cut Brussels sprouts in half, and cut into shreds.
  2. Cook bacon in large skillet over medium heat for 8 to 10 minutes, until crisp; remove bacon, and drain on paper towel. Reserve 3 Tbsp of drippings in skillet. Crumble bacon.
  3. Sauté apples,  shallots, and garlic in hot bacon grease over medium-high heat for 3 minutes. Stir in vegetable broth and next 3 ingredients, stirring to loosen particles from bottom of skillet. Bring to a boil. Reduce heat and simmer for 5 minutes.
  4. Add Brussels sprouts; saute for 8 to 10 minutes until sprouts are crisp-tender. Top with shaved cheese and crumbled bacon.

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