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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.
Cider-Braised Brussels Sprout Recipe with Hickory Smoked Bacon & Apples

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Add Brussels sprouts to the pan, cut side down. Cook until lightly browned, about 4 minutes. Stir in diced apple, saute about 1 minute.
  4. 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.
  5. Season with salt and pepper. Remove from heat and stir in the remaining 2 tablespoon of butter, gently folding to coat. Serve.