Cider-Braised Brussel Sprouts with Bacon & Apple
D'Artagnan | Yield: 6-8
Cider, tart apple, and smoky bacon add depth to basic Brussels sprouts. This dish is a delight whether part of your holiday feast or a simple supper.
- 1 lb Brussels sprouts, trimmed and cut in half
- 3 tablespoons butter
- 4 slices Hickory Smoked Bacon, chopped
- 1 medium shallot, peeled and finely chopped
- 1 Granny Smith apple, cored and diced
- 1 cup fresh unfiltered apple cider
- 1 cup chicken broth
- 1 tablespoon sugar
- Coarse salt & freshly ground black pepper
- Prepare an ice water bath, set aside. Bring 3 quarts of salted water to a boil in a medium saucepan. Blanche the Brussels sprouts for 2 minutes. Drain. Add Brussels sprouts to the ice water bath to halt cooking. Drain and set Brussels sprouts aside.
- In a large saute pan over medium heat, melt 1 tablespoon butter. Add bacon and shallot. Saute until the bacon is almost cooked and the shallot is translucent, about 6 minutes.
- Add Brussels sprouts to the pan, cut side down. Cook until lightly browned, about 4 minutes. Stir in diced apple, saute about 1 minute.
- Add cider and chicken broth. Stir in sugar. Turn heat to medium-high and bring the mixture to a medium boil. Cook until the liquid has reduced to a glaze and the Brussels sprouts are cooked through. If too much liquid boils away before Brussels sprouts are tender, add additional liquid.
- Season with salt and pepper. Remove from heat and stir in the remaining 2 tablespoon of butter, gently folding to coat. Serve.