By Jacquelyn Prater. I used to hate brussel sprouts. Wait, hate is a strong word. I used to avoid them at all costs. They were "icky." As a chef, there are very few foods I won't eat (mostly due to allergies) but for some reason I just couldn't make myself eat brussel sprouts. I soon realized how stupid that was. I forced myself to find a way to eat them, and this recipe is the fruit of my labor. I even convinced a very reluctant group of 20-something college guys to try it and they liked them! I count that as a success :)
- 1 pound of fresh brussel sprouts
- 1/2 pound of bacon
- 2 gala or green apples
- 1 cup of chicken broth
- 1 tbsp of sugar
- salt and pepper
- Cut the spouts into quarters. This will help them cook faster. Cut the bacon in to haf-inch strips. Core and dice the apples, but do not peel them.
- Cook the bacon in a deep skillet over medium high heat until it browns and is crispy. Remove the bacon and set aside.
- Add the brussel sprouts to the remaining bacon fat and stir to coat. Cook the sprouts until they begin to brown on one side, about 5 minutes.
- Once the sprouts begin to stick to the bottom on the pan, add the chicken broth and apples. Cook down until the liquid is reduced by half. Taste the sprouts and add the sugar if necessary (depending on the apples you use, you might not need any sugar).
- Add the bacon back to the sprouts and stir thoroughly. Taste and adjust seasoning with salt and pepper.