| Yield | |
|---|---|
| Source | Cuisine at Home, April 2012 |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Cuisine at Home, April 2012 |
| Prep time | 45 minutes |
| 4 | Bacon Slices (diced) | |
| 1⁄2 | Cup | Onion (thinly sliced) |
| 1⁄4 | Cup | Apple Juice |
| 2 | Tablespoon | Whole Grain Mustard |
| 1 | Apple (cored and diced) | |
| 4 | Tablespoon | Butter (diced) |
| 2 | Tablespoon | Cider Vinegar |
| Dash | Salt | |
| Dash | Ground Black Pepper | |
| 2 | Pound | Brussels Sprouts (trimmed and quartered) |
1.Cook bacon in a large saute pan over medium heat until crisp, 7-10 minutes. Transfer bacon to a paper-towel-lined plate, then increase heat to high.
2.Add Brussels sprouts and onion to drippings and cook until sprouts begin to brown, about 5 minutes; season with salt.
3.Deglaze pan with apple juice, scraping up any browned bits on bottom. Add mustard, cover, reduce heat to medium-low, and cook sprouts until nearly fork-tender, 6 minutes. Add diced apple, cover, and cook until tender, 3 minutes.
4.Stir in butter, vinegar, and bacon, then season with salt and pepper.