With Thanksgiving being just around the corner, this Apple Bacon Shredded Brussels Sprouts will make a perfect side dish for your festive dinner.
That’s correct guys, I’m finally posting my first apple recipe. How many of you have moved to pumpkins or perhaps to the Christmas season (haha, just kidding)? Don’t answer, though. I’m not fully oblivious. I’ve noticed YOUR EVERY SINGLE PUMPKIN RECIPE which was screaming “Come on, Ben! Hurry up! Make something with apples at least!” trying to embarrass me.
All right, let’s not dwell on this little thing. Let’s talk about this utterly scrumptious Apple Bacon Shredded Brussels Sprouts.
Well, have you noticed I said Thanksgiving? Don’t forget Canada celebrates it in the beginning of October (Indeed, we’ll be celebrating it this Monday). Personally, as a food blogger, I always try to use such a unique opportunity to please both my Canadian and American readers. So I might post more seasonal ideas towards to the end of November if you don’t mind.
You cannot imagine a Thanksgiving meal without few side dishes, and I do believe this Apple Bacon Shredded Brussels Sprouts make a nice one (But I enjoyed it as a complete lunch meal. It’s satisfying).
Both Andrey and I love to enjoy sweet potatoes around Thanksgiving. Somehow sweet potatoes are associated with a festive dinner more than Brussels sprouts, possibly because we get to eat sprouts regularly during fall and winter.
But some delicious Brussels sprouts are always welcome on Thanksgiving too.
Normally, I’m skeptical about adding apples into savory dishes (It just doesn’t always work for my taste buds), but apples worked out beautifully here. They bring some fresh, tart, and crisp notes (Just don’t overcook them. We don’t need mushy apples in this dish!) I also added walnuts for an additional crunch. Don’t forget the caramelized onions and fragrant sage. Mmmm.
Apple Bacon Shredded Brussels Sprouts
There’s a fun fact. Initially, I was going to make this dish with turkey sausage (Totally makes sense, right?) a week earlier. I even bought a package of sausage for two different recipes. Are you wondering what happened to my initial idea?
A cat happened! I was shooting something outside on the balcony while a black cat appeared in the driveway. When it saw me, it stopped and started to meow.
Then it decided to make a better eye contact with me and climbed the stairs. It was basically stalking me!
But seriously, when I saw the eyes of this cute little dude which was demanding some food, the only one thing I thought of was the sausages.
As a result, I was two sausages short. Since making these sprouts with only 3 sausages didn’t make much sense (Try finding them among these sneaky veggies!), I decided to make it next time.
However, while making groceries (And certainly intending to pick more turkey sausage), I found bacon on a very attractive sale. Even though I rarely buy regular bacon (I prefer chicken or turkey), I opted for it cause it would bring such a deep flavor. After all, this is Thanksgiving – time for a little indulgent.
So, this is my little story about how one cute black cat contributed to creating the recipe. Thus, I believe that would be only fair to give it credit and post some pictures too:)
Happy Thanksgiving, my Canadian friends!
And check out some other similar ideas:
- 5-6 bacon sliced, cut into small pieces
- 2 medium red onions, sliced (1,5 cups sliced)
- 1 tbsp. butter or oil
- 3 tbsp. balsamic vinegar
- 1 tsp. honey
- about 10 sage leaves, chopped
- 2/3 cup walnuts, roughly chopped
- 2 medium apples, preferably tart, sliced (1,5 cups sliced)
- 1 pound Brussels sprouts, washed, trimmed, and shredded
- 1/2 tbsp. smoked paprika
- black pepper and salt, to taste (optional)
- In a large pan place the bacon and cook it over low medium heat 3-4 minutes, to melt the fat.
- Add the onions and cook them about 5 minutes until soft and translucent.
- Increase heat to high medium. Add the balsamic and honey and cook few more minutes, tossing, to caramelize the onions.
- Stir in the walnuts and sage and cook 1-2 minutes.
- Add the apples, toss, and cook just 1 minute.
- Transfer the mixture from the pan to a container/plate.
- Add 1 tbsp. butter/oil into the same pan. Place the shredded Brussels sprouts and cook over high medium heat few minutes, until started to brown.
- Reduce heat, cover, and cook, occasionally stirring, for about 10-15 minutes, until almost ready or until the desired softness.
- Remove the lid and increase the heat.Season with the paprika, salt, and pepper if using. Cook for another 5 minutes to get the sprouts brown.
- Return the onion-apple mixture and combine with the sprouts. Cook together for 1-2 minutes and off heat.