Recipe: Pan-seared Brussels Sprouts with Apples, Bacon, Shallots and Rosemary
Brussels sprouts—you either love ‘em or hate ‘em.
Except if you’re me.
I started out in the “yuck, can’t stand ‘em” category, but last year, all of a sudden, I switched camps. Now I know they can be delicious.
Just goes to show we ought never to give up on our taste buds…hmmm….have to assume my taste buds are aging along with the rest of me, allowing the pungency of many cruciferous vegetables to mellow a bit on my tongue. (That must be it because now that I think about it, I’m also feeling more friendly toward broccoli, kale and cauliflower, than I once was.)
Now that I’ve hopped on the Brussels sprouts bandwagon, this recipe from our favorite local store, PCC, has my mouth watering.
Pan-seared Brussels Sprouts with Apples, Bacon, Shallots and Rosemary
(Use local, organic ingredients whenever possible.)
- 1 pound organic Brussels sprouts, trimmed and halved
- 5 to 8 slices thick-cut bacon, cut into strips
- 1 tablespoon olive oil
- 2 medium shallots, peeled and thinly sliced
- 1 tart red apple, cored and chopped
- 1 teaspoon chopped fresh rosemary
- 1/4 cup toasted hazelnuts
- 1/4 cup dried cranberries
- 2 tablespoons maple syrup
- 1 tablespoon white wine or apple cider vinegar
- Sea salt and freshly ground pepper, to taste
Cook the Brussels sprouts in boiling, salted water 3 to 4 minutes or until tender but still bright green. Refresh in cold water and drain. (You also may steam or roast them if you prefer.)
In a heavy sauté pan, cook the bacon until lightly crisped. Remove from the pan. Pour off any excess bacon fat.
Place the sauté pan back over medium heat and add the olive oil. (You may stir in 1 tablespoon of bacon fat as well for additional flavor!) Cook the shallots, apples and rosemary about 2 to 3 minutes or until the shallots are lightly golden. Stir in the Brussels sprouts and toss to heat through. Add the hazelnuts, cranberries and the crisped bacon and cook for 1 minute. Stir in the maple syrup and wine or vinegar. Season with salt and pepper.
Recipe by Lynne Vea, PCC Chef
Source: Demonstrated on KING 5′s “Gardening with Ciscoe” show, which aired on November 20, 2010.
- 1 pound organic Brussels sprouts, trimmed and halved
- 5 to 8 slices thick-cut bacon, cut into strips
- 1 tablespoon olive oil
- 2 medium shallots, peeled and thinly sliced
- 1 tart red apple, cored and chopped
- 1 teaspoon chopped fresh rosemary
- 1/4 cup toasted hazelnuts
- 1/4 cup dried cranberries
- 2 tablespoons maple syrup
- 1 tablespoon white wine or apple cider vinegar
- Sea salt and freshly ground pepper, to taste
Cook the Brussels sprouts in boiling, salted water 3 to 4 minutes or until tender but still bright green. Refresh in cold water and drain. (You also may steam or roast them if you prefer.)
In a heavy sauté pan, cook the bacon until lightly crisped. Remove from the pan. Pour off any excess bacon fat.
Place the sauté pan back over medium heat and add the olive oil. (You may stir in 1 tablespoon of bacon fat as well for additional flavor!) Cook the shallots, apples and rosemary about 2 to 3 minutes or until the shallots are lightly golden. Stir in the Brussels sprouts and toss to heat through. Add the hazelnuts, cranberries and the crisped bacon and cook for 1 minute. Stir in the maple syrup and wine or vinegar. Season with salt and pepper.
Recipe by Lynne Vea, PCC Chef
Source: Demonstrated on KING 5′s “Gardening with Ciscoe” show, which aired on November 20, 2010.
Lynn Colwell and Corey Colwell-Lipson are mother and daughter and authors of Celebrate Green! Creating Eco-Savvy Holidays, Celebrations and Traditions for the Whole Family, and founders of Green Halloween®.
