Today’s recipe feature is Sautéed Brussels Sprouts with Apples. If you’re not sure what to do with Brussels sprouts other than boil them, then here’s a great recipe idea. The sprouts mix it up with apples, shallots, garlic and bacon to create a wonderful side dish. It’s finished with a delicious sprinkling of Parmesan cheese. Healthy and joyous eating!
Sautéed Brussels Sprouts with Apples (Recipe courtesy Southern Living)
- 1 ½ pounds Brussels sprouts, trimmed
- 4 bacon slices
- 1 Braeburn apple, peeled and diced
- 2 tablespoons minced shallots
- 1 garlic clove, minced
- ¼ cup dry white wine
- ¼ cup low-sodium fat-free chicken broth (gluten-free variety, if needed)
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup freshly shaved Parmesan cheese
Cut Brussels sprouts in half, and cut into shreds.
Cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 3 Tbsp. drippings in skillet. Crumble bacon.
Sauté apple, shallots, and garlic in hot drippings over medium-high heat 3 minutes. Stir in wine and next 3 ingredients, stirring to loosen particles from bottom of skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Add Brussels sprouts; sauté 8 to 10 minutes or until sprouts are crisp-tender. Top with shaved Parmesan cheese and crumbled bacon. Serve immediately. Serving yield = six servings.