Cut the sprouts off the stalk when you’re ready to cook, give them a quick rinse, and they’re ready to be prepared. Here’s a recipe that is absolutely fabulous – from chef Eric Ottensmeyer of Leon’s in Decatur. Everyone who’s tried it has loved it. It’s not pretty, but it is delicious. You can hand chop the sprouts, or use a food processor if you prefer. No apple in the pantry? It’s ok. Just leave it out.
Hands on: 40 minutes
Total time: 40 minutes
Serves: 4
Ingredients:
1 pound Brussels sprouts, rinsed, dried, ends removed 1/4 pound bacon, diced 2 tablespoons unsalted butter 1 sweet onion, thinly sliced 1 Fuji apple, peeled and diced 2 tablespoons apple cider vinegar 1 cup low-sodium vegetable stock Salt and pepper
Preparation:
Cut sprouts in half and thinly slice. Set aside
In a large skillet, cook bacon over medium heat until just crisp, about 10 minutes. Set cooked bacon aside.
Drain fat from skillet, reserve for another use. Turn heat to medium-high and add butter. When butter stops foaming, add onions and cook until they begin to brown, about 7 minutes. Add sliced sprouts and toss. Continue cooking until sprouts begin to brown, then add apple. Stir in vinegar and scrape up browned bits from the bottom of the skillet. Add stock and cook until liquid is almost completely reduced, about 5 minutes. Add reserved bacon. Taste for seasoning and serve hot.
Per serving: 341 calories (percent of calories from fat, 52), 18 grams protein, 28 grams carbohydrates, 8 grams fiber, 20 grams fat (9 grams saturated), 40 milligrams cholesterol, 609 milligrams sodium.