| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 6 slices bacon, cut into 1/2-inch pieces
- 1 small onion, julienned
- 1 teaspoon kosher salt
- 1 small Granny Smith apple, cored and chopped
- 1 recipe Basic Brussels Sprouts, recipe follows
- 1/2 cup heavy cream
- 1 teaspoon whole-grain Dijon mustard
- 1-ounce blue cheese, crumbled
- Pinch freshly ground nutmeg
- 1 pound Brussels sprouts, rinsed
- 1/2 cup water
- 1/4 teaspoon kosher salt
- 1 pound Brussels sprouts, rinsed
- 1/2 cup water
- 1/4 teaspoon kosher salt
Instructions
- Place the bacon into a 10-inch straight-sided saute pan and set over medium-high heat. Cook bacon until crisp and brown. Remove bacon and all but 1 tablespoon of the fat from the pan using a slotted spoon. Decrease the heat to low. Add the onion and cook just until they turn semi-translucent, approximately 3 minutes. Add the salt and apple and continue to cook for another minute. Add the Brussels sprouts, heavy cream and mustard and cook just until the Brussels sprouts are heated through, approximately 1 to 2 minutes. Remove from the heat and stir in the bacon, blue cheese and nutmeg. Serve immediately.
- Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 435 |
| Total Fat | 31 g |
| Saturated Fat | 14 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 10 g |
| Sugar | 10 g |
| Protein | 16 g |
| Cholesterol | 75 mg |
| Sodium | 979 mg |
Reviews
I made this for Christmas Eve dinner and it was delicious. I used all the ingredients as listed but did substitute regular Dijon mustard instead of the whole grain mustard. I also doubled the recipe as we had 8 guests. This is a very rich dish , perfect for that special dinner, but not something I would make for a weeknight dinner.
First time I liked brussel
sprouts….
sprouts….
Always a hit. Delicious
This is a very good brussel sprout recipe. Even people that don’t like brussel sprouts like this dish.
This was fantastic. I wasn’t sure about the apples, but cooking the onions and apples in the bacon fat was probably the secret. I steamed the sprouts in my pressure cooker for a few minutes, so they were tender perfect (rather than sautéing them on the stove top). The bacon added a nice crunch, besides the fact that it’s bacon, and just about anything is better with bacon. I thought the blue cheese was a nice contrast, but I am not as much of a blue cheese fanatic as my husband, so we did not add it to the entire pan, but reserved it to add to our own plates so we could add as much or little as we desired. You can always add more, so start with a little bit and increase the amount if you need. I did not find it overwhelming at all. I will definitely make this again. Worth the time. Incredibly tasty.
This was fantastic. I wasn’t sure about the apples, but cooking the onions and apples in the bacon fat was probably the secret. I steamed the sprouts in my pressure cooker for a few minutes, so they were tender perfect (rather than sautéing them on the stove top). The bacon added a nice crunch, besides the fact that it’s bacon, and just about anything is better with bacon. I thought the bleu cheese was a nice contrast, but I am not as much of a bleu cheese fanatic as my husband, so I added less of it (this should be a common sense hint for other cooks: you can always add more, so start with a little bit and increase if you so desire. Then the cheese might not overwhelm the dish). I will definitely make this again. Worth the time.
One of our favorite go-to sides for the holidays!
The blue cheese was overwhelming. I would suggest making the recipe and keeping the blue cheese on the side to top for individual servings.
coming up with a new vegetable dish each Christmas was something I started a few years back. Since the dinner is hosted at my home most years with everyone contributing something to the meal. I started with this dish and it has been a must have ever since. From child to adult it’s a smash hit!
Wonderful had them for Thanksgiving everyone raved. I chopped my apples super tiny, almost minced, so every bite had abit of the flavor. Such a great burst of flavor even non sprout eaters were converted!