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Brussels Sprouts with Apple, Bacon and Honeyed Pecans
For this simple skillet side, we shred the Brussels sprouts so they cook quickly, absorb flavors and integrate easily with the other ingredients. Smoky, fatty bacon, a tangy Honeycrisp apple and savory shallot are perfect companions to the sprouts, and cider vinaigrette draws together all the elements. We finish the side with sticky, honey-toasted pecans to add pops of sweet, nutty flavor. A food processor fitted with a slicing disk is the fastest, easiest way to shred the sprouts and slice the apple and shallot, but if you prefer, you could practice your knife skills and do the work by hand. This is an excellent accompaniment to pork chops, a pork roast or roasted turkey.
4 to 6
Servings
Tip
Don’t overcook the sprouts. They’re done when tender-crisp and still bright green. If cooked until fully tender, their texture and appearance become quite lackluster.
30 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil
-
3
tablespoons cider vinegar
Directions
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01In a medium bowl, whisk together the oil, vinegar, 1 tablespoon honey, the mustard, ½ teaspoon salt and ¼ teaspoon pepper; set aside. In a food processor with a slicing disk, shred the Brussels sprouts, then slice the apple and shallot.
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